So, the chili for Sunday’s lunch was a hit. I recieved several requests for the recpipe; here it is! The recipe is actually originally vegetarian, so the beef can be ommitted. And don’t forget the key ingredient to any recipe: LOVE!

Ingredients:

• 2 tablespoons olive oil
• 2.5 cups onions, chopped
• 3 cloves garlic, chopped
• 2.5 cups butternut squash, peeled and cut into 1/2” peices
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• one to three 15 ounce cans black beans, depending on how beany you are feeling, rinsed and drained
• 1 pound ground beef, give or take a pound, depening on how beefy you are or aren’t feeling
• 2.5 cups vegetable or chicken broth
• 1 14 ounce can diced tomatoes in juice
• 3 cups packed coarsely diced chard

Preparation:

In a skillet, brown the ground beef over medium high heat; set aside.  In a large, heavy stock pot, heat oil over medium high heat.  Add onions and garlic and saute until tender and golden, about 9 minutes.  Add the squash, cumin and chili; stir for 2 minutes.  Stir in the beans, broth, beef, and tomotoes in juice.  Bring to a boil, reduce heat and simmer until the squash is tender, about 15 minutes.  Stir in the chard and simmer until the chard is tender but still green.  Serve hot with some corn bread; preferable on a rainy day, but delicious in all weather!