Squilly

Squash Chile

Prep Time

1h 20m

Cook Time

2h 30m

· olive oil

· 1 onion, chopped

· 2 Anaheim chili pepper, chopped

· 1 bell pepper, chopped

· 3 cloves garlic, crushed

· 2 butternut squash, cut in half and seeded

· 2 can pinto beans

· 2 can black beans

· 1 can green chilies

· 1 can diced tomato

· 1 can tomato sauce

· 1 can creamed corn

· 1 bag frozen white corn

· 1 lb mushrooms, cleaned and sliced

· 1 tsp cumin

· 1 tsp hot chili powder

· 1 tsp chili powder

· 1 tsp cilantro, dried

· 1 tbsp parsley, dried

· 1⁄2 tsp extra spicy Mrs Dash

· 1⁄2 tsp onion powder

· 1⁄2 tsp mexican oregano, dried

Preheat oven to 350. Roast squash for 60 min. Let cool, then dice.

Sautee garlic, onion, anaheims, mushrooms and bell pepper in olive oil in a stew pot.

Add all other ingredients except squash. Simmer for 1 hour.

Half an hour before serving, add squash, and simmer until squash is heated through.

If you roast the squash ahead of time, this is actually very quick and easy to toss together.