You may also like
Categories:
olive oil butternut squash red peppers onions stalks celery garlic tomatoes black beans corn chicken broth ground cumin salt chili powder cayenne pepper cheese
Viewed: 49 - Published at: 6 years agoIngredients
- 1 -2 tablespoon olive oil (I used 2)
- 1 butternut squash, peeled and seeded chopped into 1" pieces
- 2 medium red peppers, thinly sliced
- 2 small onions, thinly sliced
- 2 stalks celery, thinly sliced
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (16 ounce) can black beans, drained
- 1 (16 ounce) package frozen white shoepeg corn
- 1 (14 1/2 ounce) can chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- shredded monterey jack cheese (, to garnish)
Method
- Heat oil in large stockpot and add first 5 ingredients.
- Saute for about 10 minutes.
- Add the rest of the ingredients (except the cheese) and bring to a boil, reduce heat, cover and simmer for 1 hour.
- Serve with a little cheese sprinkled on top.
