Chili

Since it is spring and I have had enough (till the fall) of heavier fare - I love this lighter chili recipe, it's  easy.  It has plenty of flavor and lower calories than other recipes that I have tried -  the addition of butternut squash adds something.  So for those of you health conscious addicts - try it.  

Serve it with sour cream and grated cheddar cheese for garnish, and a healthy salad on the side and you have a meal!

I always grate my own cheese -- it is worth the effort, believe me it really is.

RECIPE:

Butternut Squash Chili


 Ingredients


1 lb. 93% lean ground beef
1 green pepper, chopped
2 garlic cloves, minced
1 med. onion, chopped
Salt - 2 tsp
pepper - 1 tsp
2 cans (14.5oz) Mexican-style stewed tomatoes, chopped
1 can (6oz) tomato paste
2 cans (16oz) kidney beans, rinsed and drained
1/2 butternut squash, cubed (approx. 1 1/2 cups)
3 cups beef broth
1 cup frozen corn kernels
1 tablespoon chili powder
1 1/2 tsp. ground cumin (optional - only because my husband doesn't like it, so I need to               sneak it in  shh....)


Cook beef, pepper, garlic and onion, 1 tsp salt, 1/2 tsp pepper,  over med-high heat until meat is cooked.  Drain and return to pan.  Stir in everything but corn and bring to a boil.  Reduce heat, cover and simmer for 20 minutes.  Stir in corn and cook, uncovered, for 25 minutes or until squash is tender and chili is thickened.  Add additional salt if necessay.