BBQ Chili (Ww and Crockpot)

• 1 teaspoon canola oil
• 1 lb ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeno, seeded and minced (or more)
• 3 garlic cloves, minced
• 1 small butternut squash, peeled and cubed
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 2 cups beef broth
• 1 (14 1/2 ounce) cantomatoes with jalapenos
• 23 cup barbecue sauce
• 1 teaspoon chili powder (or more depending on how much heat you want)
• 12 teaspoon salt
• 2 tablespoons cilantro
• 12 cup low-fat cheddar cheese, shredded (optional)
• light sour cream (optional)

1. Heat oil in skillet over medium high heat and stir in the next 5 ingredients (beef - garlic), stirring for 5-10 minutes or until beef is browned.
2. *** I think the oil can easily be skipped if desired.
3. Transfer mixture to crockpot and stir in the next 6 ingredients (squash - salt).
4. Cover and cook for 8-10 hours on low (4-5 hours on high).
5. Serve in bowls topped with cilantro, cheese and sour cream if desired.

canola oil, ground beef, onion, green bell pepper, jalapeno, garlic, butternut squash, pinto beans, beef broth, cantomatoes, barbecue sauce, chili powder, salt, cilantro, lowfat, light sour cream

Taken from www.food.com/recipe/bbq-chili-ww-and-crockpot-415616 (may not work)