Ingredients
2 tablespoons butter1 pound lean ground beef (90% lean)1 large red pepper, chopped1 cup chopped onion1 can (28 ounces) no-salt-added crushed tomatoes1-1/2 cups peeled butternut squash, cut into 1/2-inch cubes1 can (8 ounces) no-salt-added tomato sauce1 cup reduced-sodium beef broth1 teaspoon salt1/2 to 3/4 teaspoon chili powder1/8 to 1/4 teaspoon cayenne pepper1/8 teaspoon dried oregano2 cups chopped zucchiniShredded cheddar cheese, optional
Preparation
In a Dutch oven, heat butter over medium-high heat. Add beef, red pepper and onion; cook, crumbling beef, until meat is no longer pink and vegetables are tender, 6-8 minutes; drain.
Add the next eight ingredients. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes; add zucchini. Continue simmering until vegetables are tender, another 20-25 minutes. Just before serving, sprinkle with cheese if desired.
