Source:

Classifications: Main Dishes

Qty Measure Ingredient

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1 medium sweet red pepper, chopped

1 medium onion, chopped

4 cloves garlic, minced

2 tablespoons vegetable oil

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

2 cups cubed peeled butternut squash

1 28oz can diced tomatoes, undrained

2 cups diced zucchini

1 15oz can black beans, rinsed & drained

1 8-3/4oz can whole kernel corn, drained

1/4 cup minced fresh parsley

Instructions: In a 3-qt. saucepan, saute red pepper, onion and garlic in oil until tender. Stir in chili powder, cumin, oregano, butternut squash and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until squash is almost tender. Stir in remaining ingredients; cover and simmer 10 minutes more. Yield: 7 servings (1-3/4 quarts).

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1-cup serving equals 1-1/2 starch, 1 vegetable, 1 fat; also, 193 calories, 167 mg sodium, 0 cholesterol, 33 gm carbohydrate, 8 gm protein, 5 gm fat.

Serves: 7

Food Exchanges: