Fiery Squash Chili

Name: Fiery Squash Chili
Ingredients: 1 (28 ounce) can diced tomatoes; 1 (15 ounce) can tomato sauce; 1 tablespoon chili powder; 1 teaspoon cinnamon; 1 teaspoon dried oregano leaves; 12 teaspoon cayenne pepper; 12 teaspoon allspice; 3 garlic cloves; 4 cups squash, coarsely chopped; 2 yellow peppers or 2 green peppers, chopped; 1 (19 ounce) can black beans, rinsed and drained; 1 cup frozen corn or 1 cup frozen peas; 1 cup fresh cilantro, chopped; low-fat sour cream (optional)

14 ingredients

7 steps

Ingredients

1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 tablespoon chili powder
1 teaspoon cinnamon
1 teaspoon dried oregano leaves
12 teaspoon cayenne pepper
12 teaspoon allspice
3 garlic cloves
4 cups squash, coarsely chopped
2 yellow peppers or 2 green peppers, chopped
1 (19 ounce) can black beans, rinsed and drained
1 cup frozen corn or 1 cup frozen peas
1 cup fresh cilantro, chopped
low-fat sour cream (optional)

Directions

1

In a large, wide saucepan, stir diced tomatoes with tomato sauce, spices and garlic.
2

Bring to a boil over high heat, then stir in squash.
3

Reduce heat and simmer, uncovered and stirring occasionally, until squash is tender, about 30 minutes.
4

Stir in peppers, beans and frozen corn.
5

Boil, then reduce heat and simmer, stirring often, until peppers are soft, 10 to 15 min more.
6

Stir in cilantro and spoon into bowls.
7

Top with low-fat sour cream.