| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | Main, Dish | 5 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 2 | Onions; Chopped | |
| 3 | lg | Garlic clove; Minced |
| 28 | oz | Canned tomatoes; diced, Undrained |
| 1 | cn | (15 1/2 Oz) Pinto beans; undrained |
| 1 | cn | (15 Oz) Black beans; undrained |
| 2 | c | Butternut squash; seeded and peeled, Cubed |
| 3/4 | c | Water |
| 3 | Pasilla or nacho chiles; seeded and chopped | |
| 1 | ts | Cumin |
| 1 1/2 | ts | Chili powder |
| 3/4 | c | Green Giant Nibblets frozen corn |
| 5 | (1.5-cup) servings. |
INSTRUCTIONS
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 <[email protected]> on Jan 20, 1998
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