Chipotle Butternut Venison Chili

*Huntergirl*'s Note:

I was looking for a recipe to use up a butternut squash that was given to me and decided to go out on my own and make a chili. This has a nice amount of heat with the chipotle and no gamey taste. My kids (4 and 19m) gobbled it up with the addition of sour cream, shredded cheddar and a glass of milk.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• salt
• pepper
• 1 lb ground venison or 1 lb lean beef
• 1 cup green pepper, chopped
• 1 cup onion, chopped
• 2 garlic cloves
• 1 (15 ounce) can diced tomatoes
• 1 (10 ounce) can Rotel Tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons chili powder
• 2 1/2 teaspoons chipotle chiles in adobo
• 1 teaspoon salt

Directions:

1. Preheat oven to 400 degrees.
2. Spray a cookie sheet or jelly roll pan with cooking spray.
3. Mix the butternut squash with olive oil, spread out on pan and sprinkle with salt and pepper.
4. Bake for 10 to 15 minutes or until tender but not mushy. Set aside.
5. Brown meat with green pepper, onion and garlic until no longer pink.
6. Add diced tomatoes, Rotel, black beans, cumin, chili powder, chipotle pepper and salt.
7. Simmer for 15 minutes.
8. Add butternut squash and simmer another 10 minutes.