This is a colourful and tasty chili! Bonus: almost all the ingredients can be found at the farm store!
1 lb ground beef
1 cup chopped onions
1 cup chopped green bell pepper
3 cups chopped tomatoes
3 cups chopped, peeled & seeded butternut squash
3 cups water
2 tbsp tomato paste
1 1/2 tsp each of dried oregano, cumin, chili powder
1/2 tsp salt
1 - 16oz can of kidney beans, drained & rinsed
2 cloves garlic, minced
1/2 cup small, pitted olives
2 to 3 tsp minced, seeded jalapenos
6 tbsp thinly sliced green onions
2 tbsp chopped fresh cilantro
- Combine the first 3 ingredients in a Dutch oven (beef, onions, and peppers). Cook over medium-high heat until browned.
- Drain well, return to pot and stir in the next 10 ingredients (tomatoes - garlic) and bring to a boil. Reduce heat and simmer 20 minutes, or until squash is tender, stirring occasionally.
- Stir in olives and jalapenos and cook for 5 minutes more.
- Ladle into bowls and top with green onions and cilantro.