Butternut Squash, Black Bean and Beef Chili

Ingredients

• 1 (approximately 2 lbs) butternut squash, peeled, seeded and chopped into bite-size pieces (see instructions or an easy way to prep the squash)
• 1 tbsp. extra virgin olive oil
• 1 large, yellow onion, chopped
• 1 large bell pepper (your choice of red, yellow, orange or green), chopped
• 3-4 cloves garlic, minced or pressed
• 1 - 1½ lbs. 93% lean ground beef
• 2 tbsp. tomato paste
• 2 tbsp. hot sauce (your favorite variety - I used Cholula)
• 2 -3 cups reduced-sodium beef broth (more or less depending on how thick you like your chili)
• 1 (15 oz.) can reduced-sodium black beans, rinsed and drained
• 1 (15 oz.) can fire-roasted tomatoes, with liquid
• 1 tbsp. cumin
• 1 tbsp. chili powder
• 1 tsp. chipotle chili powder (more or less depending on taste)
• 1 tsp. ancho chili powder (more or less depending on taste)
• 1 tbsp. fresh oregano, chopped
• 2 tbsp. cornmeal (more or less depending on how thick you like your chili)
• Sea salt and fresh ground pepper, to taste.