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