Garden Harvest Chili Recipe

4.5 2 3
Garden Harvest Chili Recipe
Garden Harvest Chili Recipe photo by Taste of Home
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Garden Harvest Chili Recipe

Read Reviews
4.5 2 3
Publisher Photo
Meet the Cook: Anytime you're looking for a way to use up your zucchini and squash, this recipe gives a different taste sensation. My husband really enjoys it -and, except for the zucchini, our two daughters, ages 7 and 3, do as well! -Debbie Cosford, Bayfield, Ontario
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 1 medium sweet red pepper, chopped
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons canola oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 cups cubed peeled butternut squash
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups diced zucchini
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1/4 cup minced fresh parsley

Directions

In a large saucepan, saute the red pepper, onion and garlic in oil until tender. Stir in the chili powder, cumin, oregano, butternut squash and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until squash is almost tender.
Stir in remaining ingredients; cover and simmer 10 minutes longer or until heated through. Yield: 7 servings (1-3/4 quarts).
Originally published as Garden Harvest Chili in Country Woman January/February 1996, p33

Nutritional Facts

1 cup: 193 calories, 5g fat (0 saturated fat), 0 cholesterol, 167mg sodium, 33g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

  • 1 medium sweet red pepper, chopped
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons canola oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 cups cubed peeled butternut squash
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups diced zucchini
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1/4 cup minced fresh parsley
  1. In a large saucepan, saute the red pepper, onion and garlic in oil until tender. Stir in the chili powder, cumin, oregano, butternut squash and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until squash is almost tender.
  2. Stir in remaining ingredients; cover and simmer 10 minutes longer or until heated through. Yield: 7 servings (1-3/4 quarts).
Originally published as Garden Harvest Chili in Country Woman January/February 1996, p33

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MY REVIEW
annlindblad User ID: 7743001 257688
Reviewed Dec. 4, 2016

"We made this with 1 lb. ground beef instead of the butternut squash (skipped the Canolo oil). We also added 3 extra tablespoons of chili powder, 3 tablespoons of sugar and one can of tomato paste. Delicious..."

MY REVIEW
scienceteacher User ID: 77329 11091
Reviewed Oct. 26, 2013

"I made this but didn't use any oil. I just cut up everything and put it in my Dutch oven. Brought it up to a boil, turned down to a simmer and let it cook for about 30 minutes. Delicious!"

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