Speedy Veggie Chili | Paula Deen
Savory butternut squash soup infused with chili powder, cumin, and canned beans, topped with fresh cilantro—simmered to perfection in a large pot.
Ingredients
- 1 large butternut squash
- 1 (12 oz) bag frozen onions and peppers
- 2 (15 oz) cans Mexican style stewed tomatoes
- 1 can drained black beans
- 1 can drained red beans
- 2 cups vegetable stock
- 2 tablespoons chili powder
- 1/2 teaspoon cumin
- 1 tablespoon Olive oil
- chopped, for garnish fresh cilantro
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