Soups and chili are staples in our house during the winter months. They are easy to prepare, last for several meals and can be made in large batches and frozen for a future meal.

Enjoy this healthy recipe submitted by one of our clients who just recently started her journey to good health.

Yellow pepper

Shopping List:
• 1 Pound ground beef
• 2 Garlic cloves, minced
• 1 Small onion, coarsely chopped
• 1 Each large red and green bell peppers (or yellow), coarsely chopped
• 2 Cups butternut squash, peeled and coarsely chopped.
• 1 Package (10-oz) frozen organic corn
• 2 Cans (14.5 oz. each) diced tomatoes (or throw in several fresh tomatoes instead—no need to cut as they will fall apart as they cook)
• 15oz Beef stock (preferably homemade)
• 1½ Teaspoon chili powder
• 1Teaspoon ground cumin

Directions: Brown the ground beef in a dutch oven or small stockpot, stirring until cooked through, then drain. Add the garlic, onion, bell peppers and squash and mix well. Stir in corn, tomatoes, beans, broth, chili powder and cumin. Simmer for 30 minutes. Refrigerate any leftovers. Great to freeze for later!

Tipoftheday• Ground turkey can be substituted for ground beef in this recipe (or any chili recipe).
• Make this recipe spicy by adding crushed red pepper or diced hot peppers.