Again to the recipe box we go… This recipe was cut out from a magazine. I think it was Cooking Light. We both went back for seconds. And we had a nice bottle of Mandra Rossa Syrah to go with it. Hey it’s Monday so let’s open a bottle of wine! This is my version, I got caught up with work and forgot to add the jalapeno pepper, the scallions and the olives.
1 pound ground round
1 chopped onion
1 cup chopped
green bell pepper (I used red bell pepper)
1 28 oz can whole tomatoes
3 cups chopped peeled butternut squash
3 cups water
1 1/2 tbsp. oregano
1 1/2 tbsp. ground cumin
1 1/2 tbsp. chili powder
1/2 tsp salt
1 16 oz can kidney beans, drained
2 to 3 tbsp jalapeno peppers, minced 6 tbsp. thinly slice green onions 2 tbsp. cilantro
Combine the first 3 ingredients in a Dutch oven, and cook over medium-high heat until browned, stirring to crumble. Drain well; return meat mixture to pan. Stir in tomato and squash, water, oregano, cumin, chili powder, salt and kidney beans; bring to a boil. Reduce heat and simmer for 20 minutes. until squash is tender, stirring occasionally.
Stir in olive and jalapeno; cook 5 minutes. Ladle chili into soup bowls and top each serving with 1 tablespoon of green onions and 1 tsp. cilantro.