Traditional flavors and bumped up nutrition thanks to fiber and vitamin-rich winter squash.
Ingredients
2 Tbsp olive oil
1 onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
¼ cup chili powder
1 Tbsp ground cumin
1 tsp dried oregano
¼ to ½ tsp cayenne pepper, more or less to taste
1 lb 96% lean ground beef
1 (15 oz) can no-salt added diced tomatoes
½ medium acorn or butternut squash (about 1 lb), peeled, seeded and cubed
1 (15 oz) can reduced sodium kidney beans, rinsed and drained
1 (15 oz) can reduced sodium black beans, rinsed and drained
1 ½ cups fresh or frozen corn kernels
1 (15 oz) can low-sodium beef broth
¼ tsp salt and black pepper, to taste
Instructions
Heat oil in large pot over medium-high heat. Add onion and green pepper. Stir frequently until vegetables soften, about 4 minutes. Add garlic, chili powder, cumin, oregano, and cayenne pepper, stir until fragrant, about 1 minute. Add beef and cook, breaking up the meat up until finely crumbled, about 6 minutes.
Add tomatoes, squash, beans, corn, and beef broth. Season with salt and pepper, if desired; bring to a boil. Reduce heat to medium-low and cover. Simmer, stirring occasionally, until squash is tender, 45 minutes to 1 hour.