 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I found this recipe in a Chatelaine magazine and had to post it immediately after I ate it. This is excellent. The spices are incredible together. I used butternut squash and had to add a little water as it was drying out while simmering. 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:
1. In a large, wide saucepan, stir diced tomatoes with tomato sauce, spices and garlic.
2. 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.
3. Stir in peppers, beans and frozen corn.
4. Boil, then reduce heat and simmer, stirring often, until peppers are soft, 10 to 15 min more.
5. Stir in cilantro and spoon into bowls. Top with low-fat sour cream.
|
|