Recipe - Hearty Vegetable Chili

1 tablespoon Olive oil
2 Onions; Chopped
3 lg Garlic clove; Minced
28 ounce Canned tomatoes; minced ,
Undrained
1 cn (15 One half Oz) Pinto beans;
undrained
1 cn (15 Oz) Black beans;
undrained
2 cup Butternut squash; seeded and
peeled, Cubed
Three fourths cup Water
3 Pasilla or nacho chiles;
seeded and chopped
1 teaspoon Cumin
1 One half teaspoon Chili powder
Three fourths cup Green Giant Nibblets frozen
corn

1. Heat oil in large saucepan or Dutch oven until hot. Add onions; cook 23
minutes, stirring frequently. Add onions; cook 23 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 58 minutes or until corn is tender.

5 (1.5cup) servings.

Recipe by: Pillsbury's Make It Easy Mexican

Posted to recipeludigest Volume 01 Number 563 by Rodeo46898
Rodeo46898@aol.com on Jan 20, 1998