What I'm getting ready to make:)

Beef-and-Butternut Squash Chili

Ingredients

• Preparation
• 1 pound extra-lean ground beef
• 1 green bell pepper, chopped $
• 1 medium onion, chopped $
• 2 garlic cloves, minced
• 2 (14.5-ounce) cans Mexican-style stewed tomatoes, chopped
• 1 (16-ounce) can chili beans
• 1/2 small butternut squash, peeled and cubed (about 1 1/2 cups)
• 1 cup low-sodium beef broth
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 cup frozen corn kernels

1. Cook beef, bell pepper, and next 2 ingredients in a Dutch oven over medium-high heat until meat crumbles and is no longer pink. Drain well, and return to Dutch oven.
2. Stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili is thickened.

Southern Living 
JANUARY 2006