Garden Harvest Chili Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
- 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.
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