Tasty Tuesday: My Favorite Chili

I love chili!  I’m not sure what it is about chili that I love so much, but it’s a quick and easy meal and can be prepared in so many different ways.  This chili recipes came from an old Southern Living magazine my mom gave me years ago. What I like most about this chili is the butternut squash.  It seems so different, yet pairs nicely with the traditional chili flavor.  However, I have adapted the ingredients to avoid some of the foods I am sensitive to, such as beans and corn.  So, if you must have beans in your chili, feel free to add in a can or two of low sodium, organic kidney beans.

Beef and Butternut Squash Chili

Adapted from MyRecipes.com

Serves 4-6

1 pound extra-lean ground beef

1 green bell pepper, chopped

1 medium onion, chopped

2 garlic cloves, minced

1 (28-ounce) can organic diced tomatoes, no salt added

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

Directions:

     1.    Cook beef, bell pepper, onion, and garlic in a large pot over medium-high heat until        meat crumbles and is no longer pink. Drain well, and return to pot.

     2.    Stir in tomatoes and next 4 ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Uncovered, and cook 15 minutes or until squash is tender and chili is thickened.

I hope you will give this great recipe a try, even if summer is around the corner!