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Print Recipe

Meat

Beef and Butternut Squash Chili

About the Recipe

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

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

Print Recipe