Details

• Servings: 10
• Serving Size: 1 cup

Ingredients

• 1 1/2 lbs 90% lean ground beef
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 1 1/4 cups butternut squash, peeled and cut into 1/2-inch cubes
• 1 large garlic clove, minced
• 1 Tbsp chili powder
• 1 Tbsp cumin
• 1 tsp dried oregano
• 1/2 tsp paprika
• 15 oz low sodium tomato sauce
• 1 can (14.5 oz) no salt added diced tomatoes
• 1 cube sodium free beef bouillon
• 1 tsp Worcestershire sauce
• 1 cup chopped zucchini, cut into 1/2-inch cubes
• 1 cup water
• 2 oz shredded reduced-fat cheddar cheese, optional (for garnish)
• 1/4 cup sliced green onion, optional (for garnish)

Preparation

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.
2. Lightly coat the same saucepan with nonstick cooking spray. Add onion, celery, butternut 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.
3. Add the tomato sauce, water and diced tomatoes with their liquid and stir. Add the crushed beef bouillon and Worcestershire sauce and stir. Simmer on low, covered, stirring occasionally, for 20 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 cheese and sliced green onion, if desired.