Beef and Butternut Squash Chili |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From Southern Living. Ingredients:
1 lb extra lean ground beef |
1 green bell pepper, chopped |
1 medium onion, chopped |
2 garlic cloves, minced |
2 (14 1/2 ounce) cans mexican-style stewed tomatoes, chopped |
1 (16 ounce) can chili beans |
1/2 small butternut squash, peeled and cubed (about 1 1/2 cups) |
1 cup low sodium beef broth |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons chili powder |
1 cup frozen corn kernels |
Directions:
1. Cook beef, bell pepper, and next 2 ingredients in a Dutch oven over medium-high heat until meat crumbles and is no longer pink.
2. Drain well, and return to Dutch oven.
3. Stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat.
4. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili is thickened.
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