Debbie Waddell
Ingredients:
1 Large Onion
3 cloves of garlic minced
1 Pound butternut squash – chopped
1 red pepper chopped
1 can diced tomatoes if you like things mild {or one can of rotele original (spicy)} or dice up a tomato
1 teaspoon chili powder or to taste
Herbamare (my favorite seasoning) to taste
1 cup kidney beans, drained and rinsed (or pinto beans)
1 cup of black beans, drained and rinsed
1/2 cup chopped cilantro
Hot pepper flakes (optional)
Directions:
1. In a large pot, sauté the onion and garlic in either water or vegetable broth for 5 minutes, add the squash, red pepper and chili powder and herbamare, add 1/2 cup of water and cover and simmer 7-10 minutes.
2. Stir in tomatoes, beans and cilantro and 1/2 cup more water. Bring to a boil and then simmer for approx. 20 minutes.