Chuck Wagon Chili Soup

• 12 ounces ground chuck
• 1 1/2 cups chopped onions
• 2 tablespoons minced garlic
• 3 tablespoons chili powder
• 1 small butternut squash, peeled,seeded and cut in 3/4 inch chunks (4 cups)
• 4 cups beef broth (from cubes)
• 1 (28 ounce) can crushed tomatoes
• 1 (16 ounce) can barbecue baked beans
• 1 (15 1/2 ounce) can red kidney beans, rinsed
• 1 (15 1/2 ounce) can black beans, rinsed
• 1 (15 1/2 ounce) can pinto beans, rinsed
• shredded cheddar cheese
• sliced scallion

1. Saute beef in a 5-quart pot over medium heat 4 minutes or until brown.
2. Discard fat.
3. Saute onions and garlic in pot 4 minutes or until soft.
4. Stir in chili powder and cumin, then squash, broth and 1 extra cup water.
5. Cover and gently boil 15 minutes until squash is almost tender.
6. Add tomatoes and beans; bring to a boil, reduce heat, cover and simmer 15 minutes.
7. Top serving with cheddar cheese and scallions.

ground chuck, onions, garlic, chili powder, butternut squash, beef broth, tomatoes, barbecue baked beans, red kidney beans, black beans, pinto beans, cheddar cheese, scallion

Taken from www.food.com/recipe/chuck-wagon-chili-soup-91966 (may not work)