MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butternut Squash Chilli
Categories: Beef, Vegetables, Squash, Beans, Chilies
Yield: 8 servings

1 lb Ground beef or turkey
3/4 c Chopped red onion
5 cl Garlic; minced
3 tb Tomato paste
1 tb Chilli spice mix
1 ts Ground cumin
1 ts Salt
2 c Water
15 oz Can black beans; rinsed,
- drained
15 oz Can pinto beans; rinsed,
- drained
14 1/2 oz Can diced tomatoes w/green
- chilies
15 oz Can tomato sauce
3 c Peeled, butternut squash in
- 1/2" dice
2 tb Cider vinegar

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Chopped avocado
Plain Greek yogurt
Shredded mozzarella cheese

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.

Add next 5 ingredients; cook 1 minute longer. Stir in
water, both types of beans, diced tomatoes and tomato
sauce. Bring to a boil; reduce heat. Stir in squash;
simmer, covered, until squash is tender, 20-25 minutes.
Stir in vinegar.

If desired, serve with chopped avocado, Greek yogurt and
shredded mozzarella cheese.

Jeanne Larson, Mission Viejo, California

Makes: 8 servings (2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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