Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 red pepper, chopped ((1 1/4 cups))
  • 1 garlic clove, minced
  • 15 ounces black beans
  • 1 cup corn
  • 14.5 ounces fire roasted tomatoes with green chiles
  • 15 ounces butternut squash puree
  • 16 ounces fire roasted tomato salsa
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon Mexican oregano (crushed)
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper
  • 1 cup low sodium vegetable broth

Instruction

  • Add olive oil to a large saucepan. Add chopped onion and cook on medium heat until translucent.
  • Add garlic and cook 30 seconds longer. Add chopped red pepper. Cook until crisp tender.
  • Add black beans, corn, fire roasted tomatoes, butternut squash puree, salsa, vegetable broth, and spices. Bring to a boil. Reduce to a simmer and cook for about 15 minutes so that mixture thickens.