Beef-And-Butternut Squash Chili

• 1 pound extra-lean ground beef
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 (14.5-ounce) cans Mexican-style stewed tomatoes, chopped
• 1 (16-ounce) can chili beans
• 1/2 small butternut squash, peeled and cubed (about 1 1/2 cups)
• 1 cup low-sodium beef broth
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 cup frozen corn kernels

1. Cook beef, bell pepper, and next 2 ingredients in a Dutch oven over medium-high heat until meat crumbles and is no longer pink. Drain well, and return to Dutch oven.
2. Stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili is thickened.

extralean ground beef, green bell pepper, onion, garlic, tomatoes, chili beans, butternut squash, beef broth, ground cumin, chili powder, corn

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