INGREDIENTS
2 Tbsps
olive oil
1 1/2 cups
onions
1 large
peppers
4 large cloves
garlic
3 cups
butternut squash
2 1/2 cups
reduced sodium vegetable broth
2 cups
corn kernels
1 1/2 cups
pinto beans
14 1/2 ozs
tomatoes
4 ozs
chiles
2 tsps
ground cumin
1 tsp
oregano
1 tsp
kosher salt
1/2 tsp
pepper
6 Tbsps
parsley