Sauté beef in a 5-qt pot over medium heat 4 minutes or until brown. Discard fat.
Sauté onions and garlic in pot 4 minutes or until soft. Stir in chili powder and cumin, then squash, broth and 1 extra cup water. Cover and gently boil 15 minutes until squash is almost tender.
Add tomatoes and beans, bring to a boil, reduce heat, cover and simmer 15 minutes to develop flavors. Top servings with cheese and scallions.
Calories 362 Fat 11g Saturated fat 4g Cholesterol 32mg
Sodium 999mg Carbohydrate 48g Fiber 11g
This recipe has been added to the following public cookbooks:
Chili & Comfort Foods
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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