Beef and Butternut Squash Chili
Ingredients
- ¾ lb lean beef stew meat
- 1 (8-oz) pkg peeled, cubed butternut squash
- 2 cups beef broth
- 1 (14.5-oz) can fire-roasted crushed tomatoes
- 1 cup diced onion
- 1 Tbsp minced garlic
- 1 Tbsp ground cumin
- ½ Tbsp chili powder
- Garnishes: sour cream, fresh cilantro
Instructions
- Combine all ingredients except garnishes in a 4-quart slow cooker. Cover and cook on LOW 6 to 8 hours or until beef is tender.
- Top each serving with sour cream and cilantro, if desired. Divide into 3 portions. Serve 2 portions. Refrigerate 1 portion for 3 days.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
400
|
400
|
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