Title: Beefed-up vegetable chili
 Categories: Beans, Beef, Soups/stews, Vegetables
      Yield: 6 Servings
 
      1 tb Vegetable oil
      1 lg Spanish onion; chopped
  1 1/2 lb Ground beef
      4    Cloves garlic; chopped
      1 cn Whole tomatoes with puree;
           -28-oz.
    1/4 c  Chili powder
      1 tb Ground cumin
      2 ts Dried oregano; crumbled
      2 ts Sugar
      1 ts Cocoa powder
    3/4 ts Salt
    1/4 ts Black pepper
      2 c  Butternut squash; peeled,
           -cubed
      1 lg Red or green pepper; diced
      1 cn Kidney beans (19-oz.);
           -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 wedge-shaped "lid" about 1-1/2
  inches from the top. Carefully carve out the center of the loaf,
  leaving at least a 1/2-inch thick shell all around. Fill the bread
  bowl with chili and serve family style. Once chili is dished out, cut
  or tear bread into serving-size pieces. Formatted by Lynn Thomas
  dcqp82a@prodigy.com. Source: Mr. Food's Easy Cooking. Lynn's notes:
  Made this 3-25-98; 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