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

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