Bean and Squash Chili

Not the best picture, its kind of steamy, but I wanted you to see the yummyness I had last night!

I got this super cook recipe book from my good friend for my birthday last month.  Inside is contained many soup recipes for my pleasure and enjoyment!  I think it will be especially helpful when we move to Maine in a month or two. 

Last night I decided to make the bean and squash chili recipe and we loved it!  Here is my adaptation to it:

Bean and Squash Chili

2 cups water
1 cup butternut squash, peeled, seeded, and cut into 1/2-inch cubes, or carrot, cut inot 1/4 in slices
1 15 oz can black beans or red kidney beans, rinsed and drained
1 14 1/2 oz can Stewed Tomatoes
1 cup frozen or canned corn
1 small onion, chopped
1/4 cup tomato paste
1 chicken bouillon cube
2 tsp chili powder
3/4 tsp oregano, crushed (I used my fingers)
1 tsp cumin

In a suacepan combine water and squash.  Bring to boil; reduce heat and simmer, covered, for 5 minutes.  Add beans, undrained tomatoes, corn, onion, tomato paste, bouillon cube, chili powder, oregano, and garlic.  Bring to boil; reduce heat, and simmer, covered for 10-15 minutes.

I topped mine with a little bit of plain yogurt and shredded reduced fat chedder.  It was so tasty!

As an option, you could add a few cups of spinich.  I did that today as I reheated it for lunch, and I quite liked the addition!

This comes out to 4 servings, at around 163 calories per serving.  Sweet!