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

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
           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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