INGREDIENTS
4 cups
butternut squash
1 tbsp
chili powder
2
chipotle peppers in adobo
2 tbsp
cumin
14 ozs
fire roasted tomatoes
1 cup
fresh corn
3 cloves
garlic
14 ozs
kidney beans
2 cups
low sodium chicken broth
1 medium
onion
1 tsp
oregano
1
red bell pepper
4 servings
salt and pepper
1 tbsp
smoked paprika