Beef, Black Bean and Squash Chili

Bloggers Adam and Joanne Gallagher from Inspired Taste make a hearty chili with lean beef, black beans, butternut squash and a secret ingredient, pumpkin puree.

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Prep Time 20 min
Total Time 40 min
Servings 6

Ingredients

2: tablespoons light cooking oil

1: lb lean (at least 80%) ground beef

3: cups cubed butternut squash

1: cup chopped onion

1/2: teaspoon salt

2: cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes with green chilies, undrained

1: can (15 oz) Progresso® black beans, drained, rinsed

1: cup canned pumpkin (not pumpkin pie mix)

1: teaspoon ground cumin

1/4: teaspoon ground red pepper (cayenne)

1: teaspoon chili powder

: Salt and pepper to taste

2: tablespoons chopped green onions (2 medium)

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Directions

1 In 3-quart saucepan, heat 1 tablespoon of the oil over medium-high heat. Cook beef in oil 5 to 6 minutes, stirring occasionally, until brown. Remove from saucepan; set aside. Drain fat from saucepan.
2 In same saucepan and with heat still on medium-high, add remaining 1 tablespoon oil, the squash, onion and 1/2 teaspoon salt. Cook, stirring occasionally, 3 to 4 minutes or until squash begins to brown.
3 Add cooked beef to saucepan, then add tomatoes, black beans, pumpkin, cumin, red pepper and chili powder. Cook 12 to 15 minutes, stirring occasionally, until squash is tender. Season with salt and pepper. Serve with green onions sprinkled on top.