1/2 small butternut squash, peeled and cubed (about 1 1/2 cups)
1 cup low-sodium beef broth
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 cup frozen corn kernels
How to Make It
Cook beef, bell pepper, and next 2 ingredients in a Dutch oven over medium-high heat until meat crumbles and is no longer pink. Drain well, and return to Dutch oven.
Stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili is thickened.