Hearty and Healthy Butternut Squash and Sweet Potato Chili by Lisa Laczko

Ingredients: 

• 1lb extra lean ground beef, turkey or chicken
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 2 cans (14.5 oz)  Mexican style stewed tomatoes, chopped
• 1  16 oz can chili beans
• 1/2 small butternut squash, peeled and cubed (about 1 1/2 cups)
• 3 sweet potatoes, peeled and cubed
• 1 cup low sodium beef broth
• 1  1/2 tsp  cumin
• 1 1/2 tsp chili powder
• 1 tsp black pepper
• 1 cup frozen corn

How To:

1.  Cook beef and next 3 ingredients in a large pot over medium heat for 10-12 minutes or until no longer pink. Drain well and return to pot.

2.  Stir in tomatoes and next of 5 ingredients, bring to a boil over med-high heat. Cover and reduce heat to med-low and simmer, stirring occasionally, 15 minutes. Stir in corn and cook uncovered for another 15 minutes or until squash and sweet potatoes are tender and chili is thickened.

Tips

I personally like more chili powder and cumin in mine. I will also add shredded carrots and zucchini to the chili. I love to hide veggies!!!!

I also like to cook my chili longer than suggested. I will leave it sitting for hours on the stove. I serve this chili with cornbread or rolls.

 

I hope you all enjoy this favorite fall dish of mine!!!      Lisa  Laczko

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