Curried Butternut Chili

BEANS! It doesn't really matter what kind. I used dry beans.
-1 cup white northern
-1 cup pinto
-1 cup black eyed peas
I'm sure you could use canned beans and it'd turn out fine- dry beans help you control sodium content better.
2 cans stewed tomatoes (fresh tomatoes = less salt, so go for it!)
1 stewed tomato can of water
1 small butter nut squash- peeled, seeded, and shredded
1 lb lean ground beef (I think ground lamb would be really good in this recipe)
6 cloves of garlic
2 tbsp curry powder
2 tbsp chili powder
2 tbsp dried basil
1 tbsp onion powder
1/2 tbsp ground cloves
1/2 tbsp cinnamon
1/2 tbsp ground ginger
Salt and pepper to taste (I used about 3 tbsp salt, 1 tbsp pepper)

If you are using dry beans, prepare according to instructions on bag before adding to crock- this is important because if you don't they will not be cooked all the way!!!

Use the biggest crock you have for this recipe. I don't know how big mine is, but you can tell its a big guy from the picture, and its very full. I can fit a whole 5 lb chicken in it if that helps... If you have a smaller crock, cut the recipe in half.

Peel and cut the squash up into squares. Use food processor, blender, or if you don't have either of those a, cheese grater to shred it. This will make it fit in the crock better. Peel and smash the garlic cloves with a knife.

Add everything to the crock (you don't even have to brown the meat beforehand, just throw it in there).

Cook on high for 4 hours. Makes about 12 - 1 cup servings. I would imagine it freezes well, but I won't be freezing any until tonight.

Enjoy!!!!!!

Number of Servings: 12

Recipe submitted by SparkPeople user SUNNY-DEE.