GARDEN HARVEST CHILI

Garden Harvest Chili image

Meet the Cook: Anytime you're looking for a way to use up your zucchini and squash, this recipe gives a different taste sensation. My husband really enjoys it -and, except for the zucchini, our two daughters, ages 7 and 3, do as well! -Debbie Cosford, Bayfield, Ontario

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 13

Ingredients

1 medium sweet red pepper, chopped
1 medium onion, chopped
4 garlic cloves, minced
2 tablespoons canola oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cups cubed peeled butternut squash
1 can (28 ounces) diced tomatoes, undrained
2 cups diced zucchini
1 can (15 ounces) black beans, rinsed and drained
1 can (8-3/4 ounces) whole kernel corn, drained
1/4 cup minced fresh parsley

Steps:

In a large saucepan, saute the red pepper, onion and garlic in oil until tender. Stir in the chili powder, cumin, oregano, butternut squash and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until squash is almost tender. , Stir in remaining ingredients; cover and simmer 10 minutes longer or until heated through.

Nutrition Facts : Calories 193 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges