Beef and Butternut Squash Chili
Cilantro-Lime Avocado and Oranges
Ingredients
- 2 lb lean beef stew meat
- 1 (32-oz) carton less sodium beef broth
- 1 (28-oz) can fire roasted crushed tomatoes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp ground cumin
- 1 Tbsp chili powder
- 2 (12-oz) pkg cubed butternut squash
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
Instructions
- Combine beef, broth, tomatoes, onion, garlic, cumin, and chili powder in a 5- to 7-quart slow cooker.
- Cover and cook on LOW 7 hours or until beef is almost tender; stir in butternut squash. Cover and cook 1 hour longer or until squash is tender.
- Top each serving with sour cream and cilantro.
Side Dish Ingredients
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp lime juice
- 2 avocados, sliced
- 2 Tbsp olive oil
- 1 Tbsp honey
- 3 navel oranges, peeled and sectioned
Side Dish Instructions
- Arrange oranges and avocados on a platter. Whisk together lime juice, oil, honey, and cilantro. Drizzle dressing over fruit.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
367
|
169
|
536
|
| Fat (g) | 11 | 12 | 23 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 39 | 2 | 41 |
| Carb (g) | 29 | 17 | 46 |
| Fiber (g) | 6 | 3 | 9 |
| T. Sugs (g) | 11 | 9 | 20 |
| A. Sugs (g) | 0 | 3 | 3 |
