1 1/2 cups water
1 tbsp reduced sodium soy sauce
1 onion chopped
1 red bell pepper seeded & diced
4 garlic cloves minced
1 butternut squash (about 1 pound) diced
1 - 15 oz can crushed tomatoes
1 1/2 tsps dried oregano
1 tsp chili powder
1/2 tsp cumin
1/4 tsp black pepper
1 - 15 oz can corn (undrained) or 2 cups frozen
1 - 15 oz can red kidney beans (undrained)
1 -15oz can black beans (optional) I use them because I love them!!!
Heat 1/2 cup water & soy sauce in a large pot. Add onion, bell pepper & garlic. Cook over medium heat until onion is soft & most of the water has evaporated (about 5 minutes).
Peel squash, cut in half, scoop out seeds & discard. Cut squash into cubes (1 or 2inches) you should have about 4 cups.
Add. to pot with onion mixture along with tomatoes, 1 cup water, oregano, chili powder, cumin & black pepper.
Cover & simmer until squash is just tender when pierced with a fork, about 20 minutes. Add kidney beans & corn & their liquids & cook 5 more minutes.
Nutrition info per 1 cup serving:
Vitamin E:1.1 mg
I got this recipe from NutritionMD.org
I hope you enjoy this as much as I do!!!
HEY YA'LL !!!!
| current weight: 164.0