Butternut-Beef Chili

• 1 pound ground round
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 3 cups chopped tomato (about 2 large)
• 3 cups chopped peeled butternut squash (about 1 small)
• 3 cups water
• 2 tablespoons tomato paste
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon salt
• 1 (16-ounce) can kidney beans, drained
• 2 garlic cloves, minced
• 1/2 cup small pitted ripe olives
• 2 to 3 tablespoons minced seeded jalapeno pepper
• 6 tablespoons thinly sliced green onions
• 2 tablespoons chopped fresh cilantro

1. Combine the first 3 ingredients in a Dutch oven, and cook over medium-high heat until browned, stirring to crumble. Drain well; return meat mixture to pan. Stir in tomato and next 9 ingredients (tomato through garlic); bring to a boil. Reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally. Stir in olives and jalapeno; cook 5 minutes.
2. Ladle chili into soup bowls, and top each serving with 1 tablespoon green onions and 1 teaspoon cilantro.

ground round, onion, green bell pepper, tomato, butternut squash, water, tomato paste, oregano, ground cumin, chili powder, salt, kidney beans, garlic, olives, pepper, green onions, fresh cilantro

Taken from www.myrecipes.com/recipe/butternut-beef-chili (may not work)