Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 2 1/2 cups 1/2 inch cubes Butternut Squash, patted dry
  • 1 can corn, drained and patted dry
  • 1 poblano pepper, cut into 1/2 inch pieces
  • 1 medium yellow onion, cut into 1/2 inch pieces
  • 3 cans Bush's Black Chili Beans
  • 1 can Fire Roasted Tomatoes with Garlic
  • 2 - 3 teaspoons of your favorite Southwestern spice blend

Instruction

  • Preheat the oven to 425 degrees F.
  • In a large mixing bowl, combine the olive oil, butternut squash, corn, poblano pepper, and onion.
  • Toss to coat the vegetables with oil.
  • Transfer to a large baking sheet and roast at 425 degrees F for 15 - 25 minutes, or until the vegetables are tender and slightly blackened.
  • Meanwhile, place a large soup pot, such as a dutch oven, on the stove over medium heat.
  • Add the black chili beans and the tomatoes to the pot and bring to a boil, stirring every few minutes.
  • Decrease the heat to low.
  • After the vegetables have finished roasting, transfer them to the bean mixture.
  • Stir in the southwestern seasoning.
  • Simmer for 20 minutes. Serve.