Veggie Chili with Butternut Squash

"Make this Tonight" suggestions seem to pop up in my inbox often enough to make me feel guilty that I never go home and...make that tonight. Some of the ideas look delicious, sure, but, ever focused, I usually let a hankering for one thing or another determine dinner. 
Until now. While I was out walking my new dog (!), I came across a blog post about healthy pumpkin chili. The autumn theme matched the crisp weather; the promise of leftovers convinced me that this recipe was worth making.

I adapted the original recipe, from the blog Snack Girl, to fit the ingredients I had. Locally raised beef stood in for the ground turkey. Leftover butternut squash soup replaced the canned pumpkin puree. Green and red peppers wilting in the crisper drawer and the last of the season's sungold tomatoes upped the nutrient count. 

In less than 30 minutes, I placed an iron-rich healthy meal on the table. Everyone was happy that I'd given in to the power of electronic suggestion--especially the dog, who cleaned the floor.