Beef and Butternut Squash Chili

Submitted by dicentra

"From Southern Living."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 8

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.

Reviews

[army_wife]

this was a realy good chili, with good flavor. The only thing I had a problem with was the squash. It needed way more time to cook and get tender than 30 minutes. Myhusband and I finally just ate it and picked out the squash and left it to keep simmering on the stove. It did eventually cook through and it was good.