butternut-beef chili

2 pounds ground beef

1 large onion, chopped ~1 1/2 - 2 cups

2 (15 oz.) cans diced tomatoes

1/2 package frozen, diced green chiles ~16 oz

1 small butternut squash, chopped ~3 cups

3 cups water

2 Tablespoons tomato paste

1 1/2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1 1/2 teaspoons chili powder

1/2 teaspoon salt

1 (15-oz.) can black beans, drained

1 (15-oz.) can pinto beans, drained

2 garlic cloves, minced

(2 to 3 tablespoons minced seeded jalapeño pepper

6 tablespoons thinly sliced green onions

2 tablespoons chopped fresh cilantro

1. Cook beef and onion in a Dutch oven over medium-high heat until browned, stirring to crumble. Drain any excess fat, if desired, then return meat mixture to pan. Add green chiles and stir into the mixture. 

2. Stir in next 12 ingredients (tomato through garlic); bring to a boil. Transfer to crock pot on low for 2-4 hours stirring occasionally. Stir in jalapeño; cook 5 minutes.

3. Ladle chili into soup bowls, and top each serving with 1 tablespoon green onions and 1 teaspoon cilantro and maybe a dollop of sour cream.

Yield: 6 servings (serving size: 1 1/2 cups)

Source: adapted from CookingLight