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Garden Harvest Chili

 Garden Harvest Chili
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
7 ServingsPrep: 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).
Nutritional Facts: One 1-cup serving equals 193 calories, 5 g fat (0 saturated fat), 0 cholesterol, 167 mg sodium,

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Garden Harvest Chili (continued)

Nutritional Facts: 33 g carbohydrate, 0 fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.