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BUTTERNUT SQUASH AND BLACK BEAN CHILI

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 6
INGREDIENTS
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 12 oz = about 3 cups pkg (12 oz each) refrigerated butternut squash pieces
  • 1-1/2 onion, celery, bell pepper cups frozen chopped vegetable blend for seasoning
  • 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1 can (8 oz each) Hunt's® Tomato Sauce
  • 1-1/2 cups water
  • 2 tablespoons (1/2 of 1.25-oz pkg) chili seasoning mix
  • 1/2 cup shredded Cheddar cheese
DIRECTIONS

Heat oil in large saucepan over medium-high heat. Add squash and frozen vegetable blend; cook 10 minutes or until squash is crisp-tender, stirring occasionally.

Add beans, drained tomatoes, tomato sauce, water and seasoning mix; stir to combine. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until squash is tender, stirring occasionally.

Sprinkle with cheese just before serving.