Bean, Butternut squash , Pork chili

1 teaspoon olive oil
1/8 onion, chopped
3/8 clove garlic, minced
2-1/2 ounces cubed pork tenderloin (venison, beef, bison, or chicken)
2-1/2 ounces butternut squash - peeled, seeded and cut into 1-inch dice
1 tablespoon and 1 teaspoon chicken broth
1/8 (4.5 ounce) can chopped green chilies
3/8 (14.5 ounce) can petite diced tomatoes
1/8 (15 ounce) can kidney beans with liquid( or dried mixed beans of choice, already cooked)
1/8 (15.5 ounce) can white hominy, drained
Garlic powder, 1 tbsp
Pepper, red or cayenne, 1 tsp
chipolte pepper in adobe sauce, 1 pepper diced
1/8 (8 ounce) can tomato sauce
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon garlic salt

Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add diced pork, and stir until crumbly and no longer pink.
Add the butternut squash, chicken broth, jalapeno,chipolte pepper tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cayenne, cumin, and garlic powder. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

Serving Size: 1.5

Number of Servings: 2

Recipe submitted by SparkPeople user HMCCRAY1969.