Beef-And-Butternut Squash Chili

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Southern Living


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1 pound extra-lean ground beef

1 green bell pepper, chopped

1 medium onion, chopped

2 garlic cloves, minced

2 (14.5-ounce) cans Mexican-style stewed tomatoes, chopped

1 (16-ounce) can chili beans

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

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