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Harvest Chili

Healthy Kids Harvest Chili Recipe

               
Harvest Chili
Our heart-healthy chili is fragrant, filling and irresistibly delicious. Diced tomatoes, butternut squash and lean ground beef combine for a wholesome, autumn-inspired main dish.
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Ingredients
Recipe yields 24 servings
3 lbs 90% lean ground beef
2 small yellow onions, diced
5 celery stalks, diced
2 1/2 cups butternut squash, peeled and cut into 1/2-inch pieces
1 garlic clove, minced
4 Tbsp chili powder
2 Tbsp cumin
2 tsp dried oregano
1/2 tsp sea salt
1 tsp paprika
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 pieces
2 oz shredded low fat cheddar cheese (optional)
1/2 cup chopped onion (optional)
Whole wheat crackers (optional)
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Directions
Step 1

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.

Step 2

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.

Step 3

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.

Time: 60 minutes
Servings: 24
Calories: 169
Make this for: Heart Healthy Gluten Free
Dietary Review:
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Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 3/4 cup
Per serving:
calories:169
total fat:7g
sat fat:3g
cholesterol:50mg
sodium:289mg
total carb:8g
fibers:2g
proteins:17g

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About This Healthy Recipe

Searching for a hearty and delicious dish to serve at the next dinner party? We have the best chili recipe for you! Our harvest chili is full of nutritious ingredients and can serve a party of 24! This hearty comfort food has traditional ground beef, but brings in the flavors of fall with butternut squash and zucchini. Garlic, chili powder and Worcestershire sauce mix with brown sugar to deliver a savory sweet recipe that’s a hearty and flavorful dish. This chili is also part of a high protein diet, with 17 grams of protein per serving. Looking for a low-calorie recipe that’s high on flavor? This is it! You can’t go wrong with a meal that’s only 169 calories per serving. Worried about what to feed the kids tonight? Relax – this is a kid-friendly recipe that will have them asking for seconds!

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Healthy Kids Harvest Chili Recipe
Ingredients
Recipe yields 24 servings
3 lbs 90% lean ground beef
2 small yellow onions, diced
5 celery stalks, diced
2 1/2 cups butternut squash, peeled and cut into 1/2-inch pieces
1 garlic clove, minced
4 Tbsp chili powder
2 Tbsp cumin
2 tsp dried oregano
1/2 tsp sea salt
1 tsp paprika
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 pieces
2 oz shredded low fat cheddar cheese (optional)
1/2 cup chopped onion (optional)
Whole wheat crackers (optional)
Directions
Step 1

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.

Step 2

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.

Step 3

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.

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