We just love a hearty chili with bold flavors! You can even prepare it in a slow cooker. Just add ingredients to the cooker and simmer for about 4 hours.
—COURTNEY STULTZ WEIR, KS
PREP: 20 MIN. • COOK: 35 MIN. • MAKES: 4 SERVINGS
1 tablespoon canola oil
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
2 cups cubed peeled butternut squash
1 medium tomato, chopped
2 tablespoons tomato paste
1 envelope reduced-sodium chili seasoning mix
2 cups chicken stock
1 cup cubed cooked chicken breast
Chopped fresh cilantro
1. In a large saucepan, heat oil over medium heat; saute carrots, celery and onion until tender, 6-8 minutes.
2. Stir in the squash, tomato, tomato paste, seasoning mix and stock; bring to a boil. Reduce heat; simmer, covered, until squash is tender, 20-25 minutes. Stir in chicken; heat through. Sprinkle with cilantro.
To freeze: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Per 1 1/4 cups: 201 cal., 5g fat (1g sat. fat), 27mg chol., 591mg sod., 25g carb. (8g sugars, 4g fiber), 15g pro.
Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.