Ingredients
- 1 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 cup onion, diced
- 1 cup green pepper, chopped roughly
- 2 pounds butternut squash, peeled,cubed
- 1 can ( 16 ounces) diced tomatoes
- 1 can (4 ounces) chopped mild green chiles
- 1 can (15 ounces)black beans,drained
- 2 cups frozen corn kernels
- 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoons salt
- 1 teaspoon pepper
- 3 cups vegetable stock
- ¼ cup fresh cilantro,minced
How to Make
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Step 1: In a large pot
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Step 2: Heat oil.
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Step 3: Add garlic, onion, green pepper and squash and sauté a few minutes over medium heat.
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Step 4: Stir in tomatoes, chiles, beans, corn, cumin, oregano, salt and pepper and cook until hot.
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Step 5: Add stock and bring to a boil.
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Step 6: Reduce to a simmer, cover and simmer 30 minutes.
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Step 7: Taste and adjust seasoning as desired you can also add extra broth if it is very thick.
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Step 8: Mix in cilantro just before serving
We hope you enjoy this recipe!
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