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Cook'n with Betty Crocker 
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Squash and Bean Chili Stew |
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Serves: 6 Print this Recipe2 tablespoons vegetable oil 1/4 cup chopped onions 1 clove garlic, finely chopped 1 large red bell pepper, cut into 2 x 1/2-inch strips 2 medium poblano or Anaheim chili, seeded and cut into 2 x 1/2-inch strips 1 jalapeno chiles, seeded and chopped 1 cup cubed Hubbard or acorn squash (1/2 pound) 2 (14 1/2-ounce) cans each reduced-sodium chicken broth 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon ground coriander 1 cup thinly sliced zucchini 1 cup thinly sliced yellow summer squash 1 (15 1/4-ounce) can whole kernel corn, drained 1 (15-ounce) can pinto beans, drained Heat oil in Dutch oven over medium heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender. Stir in bell pepper and poblano and jalapeño chilis. Cook 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until squash is tender. Stir in remaining ingredients. Simmer uncovered about 10 minutes, stirring occasionally, until zucchini is tender. 1 Serving: Calories 210 (Calories from Fat 55); Fat 6g (Saturated 1g); Cholesterol 0mg; Sodium 400mg; Carbohydrate 36g (Dietary Fiber 8g); Protein 11g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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