2 dried ancho chilies
1 ctn. (32 oz.) low sodium chicken broth, divided
3 Tbsp. olive oil
1 lb. lean brisket, fat removed and diced in 1 inch pieces
1 tsp. each salt and black pepper
2 Tbsp. chili powder
1 tsp. ground cumin
2 Tbsp. chopped garlic
1 yellow onion, diced
1 can (15 oz.) fire roasted tomatoes
1 butternut squash, peeled, seeded, and chopped
Bring dried chilies and 1/2 of broth to a boil in a small pot over Medium heat. Remove from heat, cover, and allow chilies to reconstitute for 1 hour.
Pour liquid and chilies into a blender or food processor, and pulse until smooth. Set aside.
Place a large pot or Dutch oven over Medium-High heat. Add oil. Season brisket with salt, pepper, chili powder, and cumin; and carefully place in hot oil. Brown thoroughly to a deep-brown color.
Add garlic and onions; cook 4 to 5 minutes, stirring frequently. Add tomatoes, reconstituted chili mixture, and remaining broth. Bring to a high simmer, reduce heat to Low, cover, and simmer 1 hour.
Add squash, stir, and return to a simmer for an additional hour.
Calories: 190, Total Fat: 8g, Saturated Fat: 2g, Sodium: 480mg, Carbohydrates: 15g, Dietary Fiber: 3g, Protein: 14g