Butternut-Beef Chili

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

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 tablespoons tomato paste

1 1/2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1 1/2 teaspoons 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 to 3 tablespoons minced seeded jalapeño pepper

6 tablespoons thinly sliced green onions

2 tablespoons chopped fresh cilantro

Directions:

1. Combine the first 3 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. Reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally. Stir in olives and jalapeño; cook 5 minutes.
2. Ladle chili into soup bowls, and top each serving with 1 tablespoon green onions and 1 teaspoon cilantro.

By RecipeOfHealth.com