Butternut Beef Chili

Butternut Beef Chili

Makes 6 servings

Ingredients

  • 1 pound ground round
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 3 cups chopped tomato (about 2 large)
  • 3 cups chopped peeled butternut squash (about 1 small)
  • 3 cups water
  • 2 tbsp tomato paste
  • 1 ½ tsp dried oregano
  • 1 ½ tsp ground cumin
  • 1 ½ tsp chili powder
  • ½ tsp salt
  • 1 (16 oz) can kidney beans, drained
  • 2 garlic cloves, minced
  • ½ cup small pitted ripe olives
  • 2 to 3 tbsp minced seeded jalapeno pepper
  • 6 tbsp thinly sliced green onions
  • 2 tbsp chopped fresh cilantro

Directions

  1. Combine the first three ingredients in a Dutch oven, and cook over medium-high heat until browned, stirring to crumble. Drain well; return meat mixture to pan. Stir in tomato and next 9 ingredients (tomato through garlic); bring to a boil.
  2. Reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally. Stir in olives and jalapeno; cook 5 minutes.
  3. Ladle chili into soup bowls, and top each serving with 1 tablespoon green onions and 1 teaspoon cilantro.