Recipe Vortex

2 tablespoons butter

1 pound lean ground beef (90% lean)

1 large red pepper, chopped

1 cup chopped onion

1 can (28 ounces) no-salt-added crushed tomatoes

1-1/2 cups peeled butternut squash, cut into 1/2-inch cubes

1 can (8 ounces) no-salt-added tomato sauce

1 cup reduced-sodium beef broth

1 teaspoon salt

1/2 to 3/4 teaspoon chili powder

1/8 to 1/4 teaspoon cayenne pepper

1/8 teaspoon dried oregano

2 cups chopped zucchini

Shredded cheddar cheese, optional

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.