Our contest-winning butternut squash chili adds nutrient-rich squash to a classic beef-and-bean chili for an impressive flavor combination that will warm up even the coldest days. Who knew chili could be even more delicious and nutritious?

Ingredients

• 1 pound ground beef or turkey
• 3/4 cup chopped red onion
• 5 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 to 1 teaspoon salt
• 1-3/4 to 2 cups water
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes
• 1 can (14-1/2 to 15 ounces) tomato sauce
• 3 cups cubed peeled butternut squash, (1/2-in. cubes)
• 2 tablespoons cider vinegar
• optional: chopped avocado, plain greek yogurt and shredded mozzarella cheese

Directions

1. In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes.
2. Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar.
3. If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.