12 oz. ground beef (chuck)
1 1/2 c. chopped onions
2 Tbsp. minced garlic
3 Tbsp. chili powder
2 tsp. ground cumin
1 small butternut squash, peeled, seeded and cut in 3/4-inch chunks (approximately 4 c.)
4 c. beef broth (from cubes)
1 (28 oz.) crushed tomatoes
1 (16 oz.) barbecue baked beans
1 (15.5 oz.) red kidney beans, rinsed
1 (15.5 oz.) pinto beans, rinsed

Sauté beef in a 5-quart pot over medium heat 4 minutes or until brown. Discard fat. Sauté onions and garlic in pot 4 minutes or until soft. Stir in chili powder and cumin, then squash, broth and 1 extra cup water. Cover and gently boil 15 minutes until squash is almost tender. Add tomatoes and beans; bring to a boil. Reduce heat; cover and simmer 15 minutes to develop flavors. Serve with shredded Cheddar cheese and sliced scallions.