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Return to browsing category: Vegetarian/Vegan

Squash Chili by Sandy serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Course: Main Course

Cuisine: Vegetarian

Main Ingredient: Beans

Source: food.chatelaine.com

Serves

Ingredients

28 - oz (796- mL) can diced tomatoes
398 - ml can tomato sauce
1 tbsp (15 mL) chili powder
1 tsp (5 mL) each cinnamon and dried oregano leaves
1/2 tsp (2 mL) each cayenne and allspice
3 garlic cloves minced
4 cups (1 L) coarsely chopped squash
2 yellow chopped or green peppers
19 - oz (540- mL) can black beans rinsed and drained
1 cup (250 mL) frozen corn or peas
1 cup (250 mL) chopped fresh cilantro
Low-fat sour cream (optional)

Directions | Numbered...

In a large, wide saucepan, stir diced tomatoes with tomato sauce, spices and garlic. Bring to a boil over high heat, then stir in squash. Reduce heat and simmer, uncovered and stirring occasionally, until squash is tender, about 30 min. Stir in peppers, beans and frozen corn. Boil, then reduce heat and simmer, stirring often, until peppers are soft, 10 to 15 min more. Stir in cilantro and spoon into bowls. Top with sour cream (low-fat, of course).

Ingredients:

Directions:

Categories:

Main Dishes
Vegetarian/Vegan