Beef and Butternut Squash Chili

I absolutely love butternut squash.
So when I found this recipe, I knew that I had to make it
and that I would love it! I was so right about this recipe.
I found the recipe in Southern Living magazine and, of course, tweaked it a bit.
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• 1 pound extra lean ground beef
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 (14.5-ounce) cans Mexican-style stewed tomatoes
• 1 (30.5-ounce) can chili beans
• 1/2 small butternut squash, peeled and cubed (about 1 1/2 cups)
• 1 cup low sodium beef broth
• 2 tablespoons chili powder
• 1 cup frozen corn kernals

Cook beef, bell pepper, onion and garlic in a Dutch oven over medium heat until meat crumbles and is no longer pink. Drain well and return to pot.

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Stir in tomatoes and the next five ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili it thickened.