Categories: Chili, Cooking Light, Ground Beef, Main Dish

Ingredients

• 1 lb ground round
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 3 cups chopped tomatoes
• 3 cups chopped peeled butternut squash
• 3 cups water
• 2 tablespoons tomato paste
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons cumin
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1 (16 ounce) can kidney beans, drained
• 2 garlic cloves, minced
• 1/2 cup small pitted ripe olives
• 2 -3 tablespoons minced seeded jalapeno peppers
• 6 tablespoons thinly sliced green onions
• 2 tablespoons chopped fresh cilantro

Directions

1. Add the first 3 ingredients to a dutch oven; cook over medium-high heat until the beef is browned, stirring to crumble; drain and return meat mixture to pan.

2. Add in chopped tomato and the mext 9 ingredients; stir to combine; bring to a boil. Lower heat, and simmer for 20 minutes or until squash is tender, stirring frequently.

3. Stir in olives and jalapeno; cook 5 minutes. Ladle into individual bowls; top each serving with 1 tablespoon green onions and 1 teaspoon cilantro.

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