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Speedy Veggie Chili

Paula Deen
  • minutes
  • Serves

INGREDIENTS

1 can

Beans, red

1 can

Black beans

1

Butternut squash, large

1

Cilantro, fresh

2 15 ounce cans

Mexican style stewed tomatoes

2 cups

Vegetable stock

2 tbsp

Chili powder

1

bag Onions and peppers, frozen

1 tbsp

Olive oil

1/2 tsp

Cumin