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Beef, Black Bean and Squash Chili
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Prep Time:
20 minutes
Total Time:
40 minutes
Hearty chili enriched with sweet butternut squash and pumpkin puree for extra veggie goodness.
Ingredients:
  • 2 tablespoons light cooking oil
  • 1 lb lean (at least 80%) ground beef
  • 3 cups cubed butternut squash
  • 1 cup chopped onion
  • 2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes with green chilies, undrained
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons chopped green onions (2 medium)
Instructions:
  • In a 3-quart saucepan over medium-high heat, warm 1 tablespoon of oil. Sear the beef for 5 to 6 minutes until nicely browned, stirring occasionally. Remove beef from the saucepan and set aside. Discard excess fat from the saucepan.
  • In the same saucepan over medium-high heat, add the remaining 1 tablespoon of oil, squash, onion, and 1/2 teaspoon of salt. Cook, stirring occasionally, for 3 to 4 minutes until the squash starts to brown.
  • Combine the cooked beef with tomatoes, black beans, pumpkin, cumin, red pepper, and chili powder in a saucepan. Simmer for 12 to 15 minutes, stirring occasionally, until the squash is tender. Season with salt and pepper, then serve topped with green onions.

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