Skip to Content

More@Mercy

Harvest Chili Recipe

Nutrition Facts

Serving Size: 3/4 cup
    • Calories: 169
    • Fat: 7g
    • Saturated Fat: 3g
    • Cholesterol: 50mg
    • Sodium: 289mg
    • Carbohydrates: 8g
    • Fiber: 2g
    • Protein: 17g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Harvest Chili Recipe

Heart Healthy Recipe Diabetes Recipe

Chili is a football party favorite. This harvest chili recipe is loaded with vegetables and lots of flavor.

Ingredients

    • 3 lb 90% lean ground beef
    • 2 1/2 cups diced yellow onion
    • 2 cups diced celery
    • 2 1/2 cups butternut squash peeled and cut into 1/2-inch chunks
    • 1 tsp minced garlic
    • 4 Tbsp chili powder
    • 2 Tbsp cumin
    • 2 tsp dried oregano
    • 1/2 tsp sea salt
    • 1 tsp paprika
    • 1 can (29 oz) reduced-sodium tomato sauce
    • 1 can (28 oz) diced tomatoes with liquid
    • 2 cubes beef bouillon, crushed
    • 1 Tbsp Worcestershire sauce
    • 1 Tbsp brown sugar
    • 2 cups zucchini cut into 1/2-inch chunks
    • 2 oz shredded low fat cheddar, optional
    • 1/2 cup chopped onions, optional
    • Whole wheat crackers, optional

Preparation

    • In a large saucepan, brown the beef over medium heat. In a colander, drain the beef over a bowl and discard the fat. Set the beef aside.
    • Lightly coat the same saucepan with nonstick cooking spray. Add onion, celery, squash and garlic and sauté over medium heat until onion is translucent. Add the reserved beef, chili powder, cumin, oregano, salt and paprika and stir.
    • Add the tomato sauce and diced tomatoes with their liquid and stir. Add the crushed beef bouillon, Worcestershire sauce and brown sugar and stir. Simmer on low, covered, stirring occasionally, for 15 to 30 minutes, or until the squash is almost tender.
    • Add the zucchini and stir. Continue to simmer for 5 to 10 minutes, or until zucchini is tender. Serve with the cheddar, raw onions and crackers, if desired.
Yield: 24 servings

Recipe courtesy of Kaela Carpenter, www.cookinandkickin.com

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

Copyright 2014 © Baldwin Publishing, Inc.. All rights reserved.
Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
Learn more about Baldwin Publishing Inc.'s editorial policy, privacy policy and sponsorship policy.

No information provided by Baldwin Publishing, Inc. in any article or in any Health eCooking® show, video, recipe, article and/or other Health eCooking product or service is a substitute for medical advice or treatment for any medical condition. Baldwin Publishing, Inc. strongly suggests that you use this information in consultation with your doctor or other health professional. Use or viewing of any Baldwin Publishing, Inc. article or any Health eCooking® show, video, recipe, article and/or other Health eCooking product or service signifies your understanding and agreement to the disclaimer and acceptance of these terms of use.