Stop & Shop

The air is cool, the game starts in 10, and chili's in the slow cooker, but with butternut squash for a bit of seasonal flair.

Ingredients
1 (1 1/2 lb) pkg beef chuck roast
2 tbsp vegetable oil, divided
1 yellow onion, finely chopped
1 bell pepper, finely chopped
1 jalapeño pepper, finely chopped
2 cloves garlic, finely chopped
1 (28 oz) can fire-roasted crushed tomatoes
1 (14 oz) pkg Nature's Promise® Butternut Squash
2 tbsp chili powder
1 tbsp smoked paprika
1 1/2 tsp ground cumin
Sour cream, grated Cheddar cheese, cilantro, and corn chip dippers, to serve (optional)

Methods
1. Cut the beef into 1-inch chunks. Pat dry with paper towels. Season all over with salt and pepper. In a 12-inch skillet, heat 1 tbsp oil on medium-high. In batches, add beef to skillet and cook 2–3 min. per side, until browned on 2 sides. Transfer to a large slow cooker.
2. Heat remaining 1 tbsp oil and add the onion and bell pepper, scraping up any browned bits. Sauté 6–8 min., until golden and tender. Stir in the jalapeño and garlic and cook 1 min., stirring constantly. Add to slow cooker.
3. To slow cooker, add the crushed tomatoes, butternut squash, chili powder, smoked paprika, and cumin. Season with salt and pepper. Cover and cook on low 6–8 hours, until meat is tender. Serve chili with the sour cream, grated Cheddar cheese, cilantro, and corn chips, as desired.

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