Butternut Squash Chili with Beef and Beans
1 Tbsp olive oil
500 gr ground beef
1/4 butternut squash peeled and chopped into cubes
1 green bell pepper chopped
4 garlic cloves minced
1 can (400 gr) red kidney beans, rinsed
200 gr corn from the can, rinsed
800 gr tomatoes from the can
500 ml water
1 Tbsp chili powder
1 Tbsp cumin
1 tsp sugar
Heat olive oil in a large skillet. Add ground beef and cook until no longer pink.
To the same pan, add cubed butternut squash, chopped green bell pepper, minced garlic, kidney beans, corn, and canned tomatoes.
Add 2 cups of water.
Season with chili powder, cumin, sugar, and salt to taste.
Mix everything well, and bring to boil. Reduce to simmer. Cook on low simmer for about 20-25 minutes until squash is tender. Remove from heat.
Season with more salt, if necessary.
Serve topped with shredded cheddar cheese, chopped green onions, and a dollop of Greek yogurt.