Fiery Squash Chili
- Reviews 2
Ready In: 50 mins
Serves: 4-6
Yields: 8 Cups
Ingredients
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cinnamon
- 1 teaspoon dried oregano leaves
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon allspice
- 3 garlic cloves
- 4 cups squash, coarsely chopped
- 2 yellow peppers or 2 green peppers, chopped
- 1 (19 ounce) can black beans, rinsed and drained
- 1 cup frozen corn or 1 cup frozen peas
- 1 cup fresh cilantro, chopped
- low-fat sour cream (optional)
Directions
- In a large, wide saucepan, stir diced tomatoes with tomato sauce, spices and garlic.
- Bring to a boil over high heat, then stir in squash. Reduce heat and simmer, uncovered and stirring occasionally, until squash is tender, about 30 minutes.
- Stir in peppers, beans and frozen corn.
- Boil, then reduce heat and simmer, stirring often, until peppers are soft, 10 to 15 min more.
- Stir in cilantro and spoon into bowls. Top with low-fat sour cream.
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