Creamy Vegetable Chowder

3 cups diced peeled potatoes

2½ cups broccoli florets

1 cup  chopped onion

1 cup grated carrots

2 celery ribs, diced

4 tsp. chicken bouillon granules

3 cups water

¾ cup butter, cubed

¾ cup all-purpose flour

4 cups whole milk

1 tsp. salt

¼ tsp. pepper

1 cup cubed fully cooked ham

1 cup shredded cheddar cheese

In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender.

In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

Prep time: 25 minutes. Cook time: 30 minutes. Yield: 12 servings.

Butternut Squash Chili

1 pound ground beef or turkey

¾ cup chopped red onion

5 garlic cloves, minced

3 Tbsp. tomato paste

1 Tbsp. chili powder

1 tsp. ground cumin

½ to 1 tsp. salt

1¾ to 2 cups water

1 can (15 oz.) black beans, rinsed and drained

1 can (15 oz.) pinto beans, rinsed and drained

1 can (14½ oz.) diced tomatoes

1 can (14½ to 15 oz.) tomato sauce

3 cups cubed peeled butternut squash cut into ½ inch cubes

2 Tbsp. cider vinegar

Optional: Chopped avocado, plain Greek yogurt and shredded mozzarella cheese

In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes.

Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar.

If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.

Prep time: 20 minutes. Cook time: 30 minutes. Yield: 8 servings.