Share
& Save

Speedy Veggie Chili

By Paula Deen

Ingredients

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

Directions

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.