This is a dish that can easily be made vegetarian, simply omit the ground beef. This recipe or lack of recipe came about by me simply seeing what produce I had in my fridge that had to be used up. I had tomatoes that I knew were done turning and were still half green, kale and peppers that had to be eaten today. The butternut squash adds a sweetness to offset the tartness of the green tomatoes. The peppers from the garden all have a distinct taste that add layers of heat and the pinto and kidney beans had soaked for 24 hours and slow cooked for about 4 hours and I wanted to use half tonight and freeze the rest. Add in some grass fed ground beef and I had everything I needed for a delicious chili. I already had wheat flour out from something else I was baking so I decide to make wheat tortilla chips for the chili instead of my yogurt cornbread. This is what I try and really teach my clients how to do, look at your inventory and be able to come up with a healthy and delicious meal.