Recipe - Beefed-Up Vegetable Chili

1 tablespoon Vegetable oil
1 lg Spanish onion; chopped
1 One half pound Ground beef
4 Cloves garlic; chopped
1 cn Whole tomatoes with puree;
28oz.
One fourth cup Chili powder
1 tablespoon Ground cumin
2 teaspoon Dried oregano; crumbled
2 teaspoon Sugar
1 teaspoon Cocoa powder
Three fourths teaspoon Salt
One fourth teaspoon Black pepper
2 cup Butternut squash; peeled,
cubed
1 lg Red or green pepper; minced
1 cn Kidney beans (19oz.);
rinsed, drained
Bread bowl; optional

In a large saucepan, heat oil over medium heat. Add onion and cook 5
minutes, or until softened. Add ground beef and garlic; cook 5 minutes,
breaking up meat. Stir in tomatoes, chili powder, cumin, oregano, sugar,
cocoa powder, salt and black pepper. Simmer, uncovered, 20 minutes. Stir in
butternut squash, bell pepper and kidney beans. Return to a simmer and cook
25 to 30 more minutes, or until chili thickens and squash is tender. Makes
6 to 8 servings. How to make a bread bowl: Choose a large, round, dense
loaf that feels heavy for it's size. Slice off a wedgeshaped "lid" about
1One half inches from the top. Carefully carve out the center of the loaf,
leaving at least a 1/2inch thick shell all around. Fill the bread bowl
with chili and serve family style. Once chili is dished out, cut or tear
bread into servingsize pieces. Formatted by Lynn Thomas
dcqp82a@prodigy.com. Source: Mr. Food's Easy Cooking. Lynn's notes: Made
this 32598; omitted oil, cooked beef, garlic, onion and pepper all
together; served in individual bread bowls. This was a delicious chili and
the individual bread bowls made a nice presentation.

Recipe by: Mr. Food's Easy Cooking

Posted to TNT Recipes Digest by LYNN_THOMAS LYNN_THOMAS@prodigy.net on
Mar 25, 1998