Garden Harvest Chili

By barbsjustagirl

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

Preparation

Step 1

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