Ingredients
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2 medium carrots
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2 medium parsnips
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1 (14 oz) pkg Nature's Promise ® Organic Butternut Squash
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2 tbsp olive oil
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1 medium onion, chopped
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2 red bell peppers, seeded and diced
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3 cloves garlic, minced
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1 tbsp chili powder
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2 tsp dried oregano
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2 tsp ground cumin
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1 tsp ground cinnamon
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1 (28 oz) can crushed tomatoes
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1 (15.5 oz) can kidney beans, drained and rinsed
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1 (15.5 oz) can 100% pumpkin puree
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1 (15 oz) can white hominy, drained and rinsed
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2 cups water
To Garnish (Optional):
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Sour cream
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Shredded cheddar cheese
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Chopped fresh cilantro
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Diced red onion
Steps
1
Peel and cut the carrots and parsnips into 1-inch pieces. If needed, cut the squash into 1-inch pieces. In a large Dutch oven, heat the oil on medium. Add the onion, bell peppers, carrots, and parsnips. Season with salt and pepper. Cook 8–10 min., until vegetables have softened, stirring occasionally. Stir in the garlic, chili powder, oregano, cumin, and cinnamon and cook 1 min., until fragrant.
2
Add the tomatoes, beans, pumpkin purée, hominy, butternut squash, and water to pot. Season with salt and pepper. Bring mixture to a boil. Reduce heat to a simmer. Cover and cook 25–30 min., until vegetables are tender, stirring occasionally. Serve with the garnishes, if desired.
