Chili with Squash and Beans - Another Great 365 Crockpot Recipe

6 entrée servings
1 pound lean ground beef
3 cups tomato juice
1 can (15 ounces) each: chunky tomato sauce, rinsed drained red kidney beans
2 cups each: sliced onions, chopped celery, cubed
butternut squash (1-inch)
1 cup each: sliced red bell pepper, zucchini, mushrooms
1⁄2 jalapeño chili, finely chopped
2 cloves garlic, minced
1 1⁄2 teaspoons each: chili powder, ground cumin
Salt and pepper, to taste
6 lime wedges

Per Serving:
Calories: 317 % calories from fat: 30 Protein (g): 21.2 Carbohydrate (g): 36.1 Fat (g): 10.8 Saturated fat (g): 4 Cholesterol (mg): 46.6 Sodium (mg): 357

Exchanges:
Milk: 0.0 Vegetable: 1.0 Fruit: 0.0 Bread: 2.0 Meat: 2.0 Fat: 1.0

1. Cook ground beef in lightly greased large skillet over medium heat until browned, about 8 minutes, crumbling with a fork. Combine beef and remaining ingredients, except salt, pepper, and lime wedges, in 6-quart crockpot; cover and cook on low 6 to 8 hours. Season to taste with salt and pepper. Serve with lime wedges.