Winter Squash Chili

Summary
Prep time	15 min
Cook time	20-30 min
Source	ArchitectureOfAMom@blogspot
Yield / serves	4-6 servings
Rating	Very good

Ingredients

• 1 lb acorn squash (I used a 2 lb squash and then froze the remainder)
• 1 lb ground beef
• 2 bell peppers
• 1 medium onion
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 2 tablespoons chili powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 3 cans of beans (14 oz), such as kidney, black bean, butter, etc.; mixture of types is good
• 3 cans diced tomatoes (14 oz)

Preparation

Take your acorn squash and scrub down the outside. Use a sharp knife and prick it all over. Set it in a microwave safe dish and microwave on high for six minutes per pound. Allow to cool so you can handle it.

While the squash is cooking, take a large pot and heat over medium high. Brown meat in this pot. While the meat is cooking, chop the pepper and onion to the consistency desired. I used my mini food processor because I wanted to hide the veggies, but you can decide for yourself how much you want the vegetables to "show." Toss the peppers, onion and spices into the pot with the meat when it is browned and saute the vegetables until softened.

While that is cooking, cut your squash, scoop out the seeds, and then just scoop out the flesh. I pureed the squash in my mini food processor, but you could mash it by hand, too. Put squash, beans, and tomatoes into pot. Stir to combine. Lower heat to medium-low. Simmer for 20-30 minutes.

The simmering serves to thicken the chili and combine the flavors, so whenever you feel the desired consistency, serve with the fixing...cheese, sour cream, crackers, whatever floats your boat!