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Ingredients:

• 10-16 oz ground beef
• 6 oz butternut squash
• 8 oz Adobo-seasoned tomatoes (I prefer the Muir Glen brand)
• 4 oz green bell pepper
• 2.5 oz roasted red pepper (these can usually be found in a glass jar)
• 2 oz yellow onions
• 1/4 oz cilantro
• 2 oz sharp cheddar cheese
• 1 & 1/2 cups water
• Salt & Pepper

Method:

• Remove any seeds from butternut squash with a spoon. Carefully peel the skin with a sharp peeler. Dice into pieces, about 1/4 inch each.
• Medium dice green pepper into pieces, about 1/2 inch each.
• De-stem cilantro; roughly chop leaves.
• Heat about 2 tablespoons cooking oil in a medium pot over medium-high heat. Add squash, bell pepper, roasted red peppers, and yellow onions to hot pot. Season with 1/4 teaspoon salt and pepper. Stir to combine. Cook 4-5 minutes, or until onions are lightly browned, stirring frequently.
• Add ground beef to pot with veggies. Stir to break up beef. Cook 3-4 minutes, or until ground beef is fully cooked, stirring occasionally.
• Add Adobo-seasoned tomatoes and about 1 and 1/2 cups of water to pot with beef and veggies. Season with about 1/4 teaspoon salt. Stir to combine. Reduce heat to medium-low. Simmer 8-10 minutes, or until flavors meld, stirring occasionally. Add salt and pepper to taste.
• Divide chili between bowls & garnish with sharp cheddar cheese and cilantro. Enjoy!