“I found this recipe in a Chatelaine magazine and had to post it immediately after I ate it. This is excellent. The spices are incredible together. I used butternut squash and had to add a little water as it was drying out while simmering.”
READY IN:
50mins
SERVES:
4-6
YIELD:
8 Cups
UNITS:
US

Ingredients Nutrition

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. Reduce heat and simmer, uncovered and stirring occasionally, until squash is tender, about 30 minutes.
  3. Stir in peppers, beans and frozen corn.
  4. Boil, then reduce heat and simmer, stirring often, until peppers are soft, 10 to 15 min more.
  5. Stir in cilantro and spoon into bowls. Top with low-fat sour cream.

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