Tuesday, September 30, 2008

Butternut Squash Chili

This is so delicious! Yummy Yummy!

1 lb ground beef
1 green bell pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (14.5 oz) cans Mexican-style stewed tomatoes, chopped
1 (16 oz) can chili beans
1/2 small butternut squash, peeled and cubed (about 1 1/2 c)
1 c beef broth (can use bouillon)
1 1/2 t chili powder
1/2 t cumin (can do 1 1/2 t, but we like less cumin)
salt to taste
1 T or so of sugar (optional)

-Cook beef, pepper, and onion in large pot until meat is done. Stir in the rest of ingredients and bring to a boil over medium-high heat. Cover and simmer, stirring occasionally for 30 minutes or more, until squash is tender.

-Serve with cheese and sour cream. Serves 8.

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