Beef, Black Bean and Squash Chili

This lean but hearty chili gets a boost of veggie goodness from two kinds of sweet-tasting squash—cubed butternut and pumpkin puree.

  • Prep Time 20 min
  • Total Time 40 min
  • Servings 6

tablespoons light cooking oil
lb lean (at least 80%) ground beef
cups cubed butternut squash
cup chopped onion
teaspoon salt
cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes with green chilies, undrained
can (15 oz) Progresso™ black beans, drained, rinsed
cup canned pumpkin (not pumpkin pie mix)
teaspoon ground cumin
teaspoon ground red pepper (cayenne)
teaspoon chili powder
Salt and pepper to taste
tablespoons chopped green onions (2 medium)

  • 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.

Expert Tips

Substitute ground chicken or turkey for the ground beef.

Serve with extra toppings such as Cheddar cheese, tortilla chips or sour cream.