Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 lb butternut squash (peeled and chopped into 3/4 inch cubes (1/4 of whole squash or 2 cups chopped squash))
  • 1 green bell pepper (chopped)
  • 4 garlic cloves (minced)
  • 15 oz red kidney beans (from the can, rinsed)
  • 7.5 oz corn (from the can, rinsed)
  • 28 oz tomatoes (from the can (I used peeled tomatoes Cento San Marzano brand))
  • 2 cups water
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon sugar
  • 1/2 teaspoon salt (at least )
  • 1/4 cup cheddar cheese (shredded)
  • 4 green onions (chopped)
  • 1/4 cup Greek yogurt

Instruction

  • Heat olive oil in a large skillet. Add ground beef and cook until no longer pink. Drain the ground beef of any fat.
  • To the same pan, add cubed butternut squash, chopped green bell pepper, minced garlic, kidney beans, corn, and canned tomatoes. 
  • Use a spoon to break all tomatoes into small bites. 
  • Add 2 cups of water. 
  • Season with 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon of sugar, and salt to taste (at least 1/2 teaspoon of salt). 
  • Mix everything well, and bring to boil. Reduce to simmer. Cook on low simmer for about 20-25 minutes until squash is tender. Remove from heat. 
  • Add extra chili powder, if you want more heat. Season with more salt, if necessary.
  • Serve topped with shredded cheddar cheese, chopped green onions, and a dollop of Greek yogurt.