A N D E R S O N F A R M E R S M A R K E T

Butternut Squash Chili

(Rebecca Sievers)

Ingredients:

1 lb extra-lean ground beef

1 green bell pepper, chopped

1 medium onion, chopped

2 garlic cloves, minced

2 (14.5 oz) cans Mexican-style stewed tomatoes, chopped

1 (16oz) can black beans

1-2 small butternut squash, peeled and cubed (about 1 1/2 c.)

1 C beef broth

1 1/2 tsp. ground cumin

1 1/2 tsp. chili powder

1 C frozen corn kernel

salt & pepper to taste

Directions:

1. Cook beef, bell pepper, onion, and garlic in Dutch oven over medium heat. Drain well.

2. Stir in tomatoes, beans, beef broth, cumin and chili powder. Bring to a boil over medium-high heat. Cover and reduce to medium-low.

3. Add squash and simmer for 40 minutes covered.

4. Add corn and cook 5 more minutes.