Title: Hearty Vegetable Chili
Categories: Main, Dish
Yield: 5 Servings

1 tb Olive oil
2 Onions; Chopped
3 lg Garlic clove; Minced
28 oz Canned tomatoes; diced,
-Undrained
1 cn (15 1/2 Oz) Pinto beans;
-undrained
1 cn (15 Oz) Black beans;
-undrained
2 c Butternut squash; seeded and
-peeled, Cubed
3/4 c Water
3 Pasilla or nacho chiles;
-seeded and chopped
1 ts Cumin
1 1/2 ts Chili powder
3/4 c Green Giant Nibblets frozen
-corn

1. Heat oil in large saucepan or Dutch oven until hot. Add onions; cook 2-3
minutes, stirring frequently. Add onions; cook 2-3 minutes, stirring
frequently. Add garlic; cook and stir 1 minute.

2. Stir in all remaining ingredients except corn. Bring to boil. Reduce
heat; partially cover. Simmer 20 minutes or until squash is tender.

3. Add corn; cook 5-8 minutes or until corn is tender.

5 (1.5-cup) servings.

Recipe by: Pillsbury's Make It Easy Mexican

Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898
on Jan 20, 1998