Chipotle Beef Chili with Squash


2 lbs.      ground beef

2 tbsp.  olive oil, divided

2 c.  chopped onions

1     medium red bell pepper, seeded and chopped

1     medium green bell pepper, seeded and chopped

1     (2-1/4-lbs.) butternut squash, peeled, seeded, and cut into chunks

2     (15-oz.) cans crushed tomatoes in puree, undrained

2    (15-oz. each) red beans, rinsed and drained

1    (15-oz.) black beans, rinsed and drained

1     (12-oz.) bottle Sam Adams Old Fezziwig Ale

2    chipotle chiles in adobo sauce, finely chopped

2 tbsp.     chili powder

½ tsp.      kosher salt



Cook meat in 1 tablespoon oil in a large bot until meat is browned. Drain off fat. Remove meat from pot; set aside.


Add remaining 1 tablespoon oil to pot. Cook onions and bell peppers in hot oil until softened. Stir in cooked meat, squash, tomatoes, red and black beans, Sam Adams Old Fezziwig Ale, chipotle chiles, chili powder, and salt. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until squash is tender, stirring occasionally.