Butternut-beef Chili

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 lb ground round
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 3 cups chopped tomatoes
• 3 cups chopped peeled butternut squash
• 3 cups water
• 2 tablespoons tomato paste
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons cumin
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1 (16 ounce) can kidney beans, drained
• 2 garlic cloves, minced
• 1/2 cup small pitted ripe olives
• 2 -3 tablespoons minced seeded jalapeno peppers
• 6 tablespoons thinly sliced green onions
• 2 tablespoons chopped fresh cilantro

Recipe

• 1 add the first 3 ingredients to a dutch oven; cook over medium-high heat until the beef is browned, stirring to crumble; drain and return meat mixture to pan.
• 2 add in chopped tomato and the mext 9 ingredients; stir to combine; bring to a boil.
• 3 lower heat, and simmer for 20 minutes or until squash is tender, stirring frequently.
• 4 stir in olives and jalapeno; cook 5 minutes.
• 5 ladle into individual bowls; top each serving with 1 tablespoon green onions and 1 teaspoon cilantro.