Hearty vegetable chili
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | Onions; Chopped | |
| 3 | larges | Garlic clove; Minced |
| 28 | ounces | Canned tomatoes; diced, Undrained |
| 1 | can | (15 1/2 Oz) Pinto beans; undrained |
| 1 | can | (15 Oz) Black beans; undrained |
| 2 | cups | Butternut squash; seeded and peeled, Cubed |
| ¾ | cup | Water |
| 3 | Pasilla or nacho chiles; seeded and chopped | |
| 1 | teaspoon | Cumin |
| 1½ | teaspoon | Chili powder |
| ¾ | cup | Green Giant Nibblets frozen corn |
| 5 | (1.5-cup) servings. | |
Directions
1. Heat oil in large saucepan or Dutch oven until hot. Add onions; cook 2-3 minutes, stirring frequently. Add onions; cook 2-3 minutes, stirring frequently. Add garlic; cook and stir 1 minute.
2. Stir in all remaining ingredients except corn. Bring to boil. Reduce heat; partially cover. Simmer 20 minutes or until squash is tender.
3. Add corn; cook 5-8 minutes or until corn is tender.
Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898<Rodeo46898@...> on Jan 20, 1998