Beef and Butternut Squash Chili

Ingredients:

• 1 pound extra-lean ground beef

• 1 green bell pepper, chopped

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 2 (14.5-ounce) cans stewed tomatoes,

• 1 (16-ounce) can chili beans

• 1/2 small butternut squash, peeled and cubed (about 2 1/2 cups)

• 1 cup low-sodium beef broth

• 1 1/2 teaspoons ground cumin

• 1 1/2 teaspoons chili powder

• 1 cup frozen corn kernels, thawed

• Shredded cheddar cheese for serving

• Fresh cilantro for serving

Directions:

Cook beef, bell pepper, onion and garlic in a Dutch oven over medium-high heat until meat crumbles and is no longer pink.

Stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes.

Stir in corn, and cook, uncovered, 5 minutes or until squash is tender and chili is thickened.

Serve topping with cheese and cilantro or your chili topper preferences!