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Beef and Butternut Squash Chili

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Ingredients (serves 6)

  • 1 pound lean ground beef
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 (14.5-ounce) cans Mexican-style stewed tomatoes, chopped
  • 1 (16-ounce) can chili beans
  • ½ small butternut squash, peeled, small dice
  • 1 cup low-sodium beef broth
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 cup frozen corn kernels
  • 1 teaspoon hot sauce
  • Salt and pepper, to taste

Directions

  1. Brown beef in a 4 to 5-quart Dutch oven and drain well.
  2. Add bell pepper, onion and garlic and cook 3-4 minutes to soften.
  3. Stir in tomatoes, beans, squash, broth, cumin and chili powder; bring to a boil, cover, lower heat and simmer 15 minutes, stirring occasionally.
  4. Stir in corn and hot sauce and simmer, uncovered 15 minutes or until squash is tender and chili thickens.
  5. Season generously to taste with salt and pepper.
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