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Speedy Chili With Sun-Dried Tomatoes

chili, beef - ground

1 tablespoon olive oil
1/2 pound lean ground beef
1 cup diced peeled butternut; or other winter squash
1 onion; chopped
1 green bell pepper; chopped
1 clove garlic; chopped fine
1 can (28-oz) tomatoes
1 can (7-1/2-oz) tomato sauce
1/4 cup chopped sun-dried tomatoes (not pac
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 can (19-oz) white kidney beans; drained and rinsed
1/2 teaspoon Tabasco sauce; or to taste
grated Parmesan cheese

In large heavy saucepan, heat oil over medium-high heat. Add beef, breaking up with back of spoon. Add squash, onion, green pepper and garlic; sauté for 5 minutes or until beef is no longer pink and vegetables are tender. Add tomatoes, tomato sauce, sun-dried tomatoes, chili powder, salt, oregano and basil. Cook over medium heat for 10 minutes. Add beans and cook for 5 minutes. Stir in Tabasco sauce. Serve with Parmesan cheese.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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