Beefed-up vegetable chili

Yield: 6 Servings

Measure Ingredient
1 tablespoon Vegetable oil
1 large Spanish onion; chopped
1½ pounds Ground beef
4 \N Cloves garlic; chopped
1 can Whole tomatoes with puree; 28-oz.
¼ cup Chili powder
1 tablespoon Ground cumin
2 teaspoons Dried oregano; crumbled
2 teaspoons Sugar
1 teaspoon Cocoa powder
¾ teaspoon Salt
¼ teaspoon Black pepper
2 cups Butternut squash; peeled, cubed
1 large Red or green pepper; diced
1 can Kidney beans (19-oz.); rinsed, drained
\N \N Bread bowl; optional

In a large saucepan, heat oil over medium heat. Add onion and cook 5 minutes, or until softened. Add ground beef and garlic; cook 5 minutes, breaking up meat. Stir in tomatoes, chili powder, cumin, oregano, sugar, cocoa powder, salt and black pepper. Simmer, uncovered, 20 minutes. Stir in butternut squash, bell pepper and kidney beans. Return to a simmer and cook 25 to 30 more minutes, or until chili thickens and squash is tender. Makes 6 to 8 servings. How to make a bread bowl: Choose a large, round, dense loaf that feels heavy for it's size. Slice off a wedge-shaped "lid" about 1-½ inches from the top. Carefully carve out the center of the loaf, leaving at least a ½-inch thick shell all around. Fill the bread bowl with chili and serve family style. Once chili is dished out, cut or tear bread into serving-size pieces. Formatted by Lynn Thomas dcqp82a@.... Source: Mr. Food's Easy Cooking. Lynn's notes: Made this 3-25-98; omitted oil, cooked beef, garlic, onion and pepper all together; served in individual bread bowls. This was a delicious chili and the individual bread bowls made a nice presentation.

Recipe by: Mr. Food's Easy Cooking Posted to TNT Recipes Digest by LYNN_THOMAS <LYNN_THOMAS@...> on Mar 25, 1998

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