Taste of Home
Garden Harvest Chili
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 7 servings (1-3/4 quarts).
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
Ingredients
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1 medium sweet red pepper, chopped
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1 medium onion, chopped
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4 garlic cloves, minced
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2 tablespoons canola oil
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1 tablespoon chili powder
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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2 cups cubed peeled butternut squash
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1 can (28 ounces) diced tomatoes, undrained
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2 cups diced zucchini
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1 can (15 ounces) black beans, rinsed and drained
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1 can (8-3/4 ounces) whole kernel corn, drained
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1/4 cup minced fresh parsley
Directions
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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.
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2.
Stir in remaining ingredients; cover and simmer 10 minutes longer or until heated through.
Nutrition 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.
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