Ingredients
1 medium sweet red pepper, chopped1 medium onion, chopped4 garlic cloves, minced2 tablespoons canola oil1 tablespoon chili powder1 teaspoon ground cumin1 teaspoon dried oregano2 cups cubed peeled butternut squash1 can (28 ounces) diced tomatoes, undrained2 cups diced zucchini1 can (15 ounces) black beans, rinsed and drained1 can (8-3/4 ounces) whole kernel corn, drained1/4 cup minced fresh parsley
Preparation
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.
