BUTTERNUT-BEEF CHILI 1 pound ground round 1 cup chopped onion 1 cup chopped green bell pepper 3 cups chopped tomato (about 2 large) 3 cups chopped peeled butternut squash (about 1 small) 3 cups water 2 tablespoons tomato paste 1 1/2 teaspoons dried oregano 1 1/2 teaspoons ground cumin 1 1/2 teaspoons chili powder 1/2 teaspoon salt 1 (16-ounce) can kidney beans, drained 2 garlic cloves, minced 1/2 cup small pitted ripe olives 2 to 3 tablespoons minced seeded jalapeño pepper 6 tablespoons thinly sliced green onions 2 tablespoons chopped fresh cilantro

Combine first 3 ingredients in a Dutch oven; cook over medium-high heat until browned, stirring to crumble. Drain well, and return meat mixture to pan. Stir in tomato and next 9 ingredients (tomato through garlic); bring to a boil. Reduce heat; simmer 20 minutes or until squash is tender, stirring occasionally. Pour into an airtight container; seal and freeze.

To serve, thaw completely in refrigerator. Reheat chili in a Dutch oven over medium heat. Stir in olives and jalapeño; cook 5 minutes. Ladle chili into soup bowls; top each serving with 1 tablespoon green onions and 1 teaspoon cilantro.

Serves 6.

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