Categories: Soup- Stew- Chowder- Chili

Ingredients

• 2 tbsp. olive oil
• 4 cups peeled, seeded butternut squash, cut into 3/4 inch cubes
• 1 1/3 cups coarsely chopped green bell pepper
• 2 Tbsp. onion and herb seasoning
• 1/2 tsp. garlic pepper
• 1 can (15 oz.) black beans, rinsed, drained
• 1 can (14.4 oz.) diced tomatoes, undrained
• 1 cup low-salt, fat-free chicken broth

Directions

1. Heat oil in large heavy saucepan. Saute squash and green pepper 3 minutes. Stir in seasonings; cook and stir 30 seconds.

2. Stir in remaining ingredients. Heat to boiling. Reduce heat and simmer covered, 12 to 15 minutes or until squash is tender.

Email to a friend | Print this recipe | Back