Butternut Squash Chili

INGREDIENTS:

• 1 lb ground beef or turkey
• 3/4 c chopped red onion
• 5 garlic cloves, minced
• 3 T tomato paste
• 1 T chili powder
• 1 t ground cumin
• 1/2 to 1 t salt
• 1-3/4 to 2 c water
• 1 15 oz can black beans
• 1 15 oz can pinto beans
• 1 14.5 oz can diced tomatoes
• 1 14.5 oz can tomato sauce
• 3 c peeled butternut squash, cut into 1/2-inch cubes
• 2 T cider vinegar

DIRECTIONS:

1. Cook beef (or turkey) and onion in Dutch oven over medium heat, until meat is no longer pink and onion is tender, 6 – 8 minutes.
2. Add next 5 ingredients and cook 1 minute longer.
3. Stir in water, drained and rinsed beans, diced tomatoes and tomato sauce. Bring to a boil, reduce heat.
4. Stir in squash; simmer, covered, until squash is tender, 25 – 30 minutes. Stir in vinegar.
5. If desired, serve with chopped avocado, plain Greek yogurt and shredded mozzarella cheese.