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Chili with Butternut Squash and Olives

Jami Nolen, Nutrition Program Associate

October 9, 2011


This recipe is a classic tailgating favorite with a twist!



6 servings



  • 1 pound extra lean ground beef
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 3 cups chopped tomato
  • 3 cups chopped peeled butternut squash
  • 3 cups water
  • 2 tablespoons tomato paste
  • 1 teaspoons dried oregano
  • 1 teaspoons ground cumin
  • 1 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1 (16-ounce) can kidney beans, drained
  • 2 garlic cloves, minced
  • 1/2 cup sliced black olives
  • 6 tablespoons thinly sliced green onions
  • 2 tablespoons chopped fresh cilantro



  1. Combine the first 3 ingredients in a Dutch oven, and cook over medium-high heat until browned, stirring to crumble.
  2. Drain well; return meat mixture to pan. Stir in tomato and next 9 ingredients (tomato through garlic); bring to a boil. Reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally. Stir in olives; cook 5 minutes.
  3. Ladle chili into soup bowls, and top each serving with 1 tablespoon green onions and 1 teaspoon cilantro.


Nutrition Information

Calories: 262
Calories from fat: 23%
Fat: 6.8 g
Saturated fat: 2 g
Monounsaturated fat: 3 g
Polyunsaturated fat: 0.9 g
Protein: 22.9 g
Carbohydrate: 30.1 g
Fiber: 5.6 g
Cholesterol: 46 mg
Iron: 5.3 mg
Sodium: 444 mg
Calcium: 94 mg

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Last update: Tuesday, October 11, 2011