Beef and Butternut Squash Chili
Carrots and Guacamole
Ingredients
- ¾ lb lean beef stew meat
- 2 (14.5-oz) cans diced tomatoes with green peppers and onion, drained
- 1 (15-oz) can no-salt-added black beans, drained and rinsed
- 1 (16-oz) pkg peeled, cubed butternut squash
- 3 cups no-salt-added beef broth
- 2 Tbsp minced garlic
- ½ Tbsp ground cumin
- ½ Tbsp chili powder
- Reduced-fat sour cream (optional)
- Chopped fresh cilantro (optional)
Instructions
- Place all ingredients except sour cream and cilantro in a 4-quart slow cooker. Cover and cook on LOW 6 to 8 hours or until beef is tender. Serve topped with sour cream and cilantro, if desired.
Side Dish Ingredients
- ½ (16-oz) pkg baby carrots
- ½ (8-oz) container guacamole
Side Dish Instructions
- Serve carrots for dipping with guacamole.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
444
|
66
|
510
|
| Fat (g) | 13 | 4 | 17 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 36 | 1 | 37 |
| Carb (g) | 40 | 7 | 47 |
| Fiber (g) | 10 | 3 | 13 |
| Sodium (mg) | 967 | 181 | 1148 |
Lunch Meal Plan
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