Spiced Butternut Squash Chili

• 1 pound ground beef or turkey
• 3/4 cup chopped red onion
• 5 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 to 1 teaspoon salt
• 1-3/4 to 2 cups water
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes
• 1 can (14-1/2 to 15 ounces) tomato sauce
• 1 tablespoon Gustus Vitae spicy chocolate cinnamon cake sugar
• 3 cups peeled butternut squash, cut into 1/2-inch cubes
• 2 tablespoons cider vinegar
• Chopped avocado, plain Greek yogurt and shredded mozzarella cheese, optional

1. In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes.
2. Add next five ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes, tomato sauce and spicy chocolate cinnamon sugar. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar.
3. If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.

ground beef, red onion, garlic, tomato paste, chili powder, ground cumin, salt, water, black beans, pinto beans, tomatoes, tomato sauce, cake sugar, peeled butternut squash, cider vinegar, avocado

Taken from www.tasteofhome.com/recipes/spiced-butternut-squash-chili/ (may not work)