Ingredients:
12 ounces ground chuck
1 1/2 cups chopped onions
2 tablespoons minced garlic
3 tablespoons chili powder
1 small butternut squash, peeled,seeded and cut in 3/4 inch chunks ( 4 cups)
4 cups beef broth ( from cubes)
1 (28 ounce) cans crushed tomatoes
1 (16 ounce) cans barbecue baked beans
1 (15 1/2 ounce) cans red kidney beans, rinsed
1 (15 1/2 ounce) cans black beans, rinsed
1 (15 1/2 ounce) cans pinto beans, rinsed
shredded cheddar cheese
sliced scallions
Directions:
Saute beef in a 5-quart pot over medium heat 4 minutes or until brown.
Discard fat.
Saute onions and garlic in pot 4 minutes or until soft.
Stir in chili powder and cumin, then squash, broth and 1 extra cup water.
Cover and gently boil 15 minutes until squash is almost tender.
Add tomatoes and beans; bring to a boil, reduce heat, cover and simmer 15 minutes.
Top serving with cheddar cheese and scallions.
Servings: 8
Time preparation: 12 min.
Time total: 42 min.