PREP TIME & COOK TIME: 40-45 MIN
READ MY LIPS Winning Recipe by Gloria P. of Indiana
INGREDIENTS
- 2 tablespoons avocado or olive oil
- 1 cup chopped onion
- 1 cup chopped mixed red and green sweet bell peppers
- 1 (14.5 oz) can petite diced tomatoes with liquid undrained
- 1 (15.5 oz) can pinto beans with liquid
- 1 cup frozen corn kernels
- 1 (15 oz) can READ® 3 Bean Salad
- 1 cup vegetable stock, or as needed
- 2 tablespoons maple syrup plus 1 tablespoon for drizzle, divided
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon ground black pepper
- 1 pound roasted or cooked butternut squash cut into approximately 1-inch
squares or to size desired - 1 cup chopped fresh parsley or cilantro
DIRECTIONS
Makes 6 servings
- Add avocado or olive oil to large saucepan or Dutch oven. Add onion and bell
pepper. Cook over medium heat until softened and beginning to brown, about
8 minutes. Add diced tomatoes with liquid, pinto beans with liquid and corn
kernels. - Drain liquid from 3 Bean Salad. Add Bean Salad, 1/2 cup vegetable stock, 2
tablespoons maple syrup, chili powder, cumin and black pepper. Bring to a boil
over medium heat. - Stir cooked butternut squash. Add 1/2 cup vegetable stock or as needed for
desired or chili consistency. Season with salt and black pepper to task. Stir in
chopped parsley or cilantro. Drizzle about 1 tablespoon maple syrup over hot
chili before serving.
