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Speedy Veggie Chili Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 to 6 Servings
$ /Serving
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Easy Level
0 MIN Prep + Cook
4 to 6 Servings
$ /Serving

Speedy Veggie Chili Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 to 6 Servings
$ /Serving

Ingredients

  • 1 large butternut squash
  • 1 (12 oz) bag frozen onions and peppers
  • 2 (15 oz) cans stewed tomatoes, Mexican style
  • 1 can black beans, drained
  • 1 can red beans, drained
  • 2 cups vegetable stock
  • 2 tablespoons chili powder
  • 1/2 teaspoon cumin
  • 1 tablespoon olive oil
  • fresh cilantro, chopped, for garnish

Preparation

In large soup pot sauté chopped onions in olive oil until tender. Stir in chili powder and cumin. Add butternut squash and vegetable stock. Bring to a boil and reduce to a simmer for 15 minutes or until squash is tender but not mushy. Add tomatoes and drained beans and simmer and simmer for 5 minutes. Garnish with fresh cilantro.

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Preparation

In large soup pot sauté chopped onions in olive oil until tender. Stir in chili powder and cumin. Add butternut squash and vegetable stock. Bring to a boil and reduce to a simmer for 15 minutes or until squash is tender but not mushy. Add tomatoes and drained beans and simmer and simmer for 5 minutes. Garnish with fresh cilantro.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product