MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Butternut Squash Chilli
Categories: Beef, Vegetables, Squash, Beans, Chilies
     Yield: 8 servings

     1 lb Ground beef or turkey
   3/4 c  Red onion; chopped
     5 cl Garlic; minced
     3 tb Tomato paste
     1 tb Chilli spice mix
     1 ts Ground cumin
     1 ts Salt
     2 c  Water
    15 oz Can black beans; rinsed,
          - drained
    15 oz Can pinto beans; rinsed,
          - drained
14 1/2 oz Can diced tomatoes with
          - green chilies
    15 oz Can tomato sauce
     3 c  Peeled, butternut squash in
          - 1/2" dice
     2 tb Cider vinegar

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          Avocado; chopped
          Plain Greek yogurt
          Mozzarella cheese; shredded

 In a Dutch oven over medium heat, cook beef and onion,
 crumbling meat, until beef is no longer pink and onion
 is tender, 6-8 minutes.

 Add next 5 ingredients; cook 1 minute longer. Stir in
 water, both types of beans, diced tomatoes and tomato
 sauce. Bring to a boil; reduce heat. Stir in squash;
 simmer, covered, until squash is tender, 20-25 minutes.
 Stir in vinegar.

 If desired, serve with chopped avocado, Greek yogurt and
 shredded mozzarella cheese.

 Recipe by Jeanne Larson, Mission Viejo, California

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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