Black Bean and Corn Chili

🧂 Ingredients

• 1 tablespoon olive oil
• ½ cup chopped onion
• 1 red pepper, chopped

  (1 ¼ cups)
• 1 garlic clove, minced
• 15 ounces black beans
• 1 cup corn
• 14.5 ounces fire roasted tomatoes with green chiles
• 15 ounces butternut squash puree
• 16 ounces fire roasted tomato salsa
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon Mexican oregano

  crushed
• ½ teaspoon cayenne pepper
• Salt and pepper
• 1 cup low sodium vegetable broth

Instructions

• 1 Add olive oil
  [https://www.amazon.com/California-Olive-Ranch-Extra-Virgin/dp/B0876PPPCT?crid=1SU6K52P0R0L8&dib=eyJ2IjoiMSJ9._WlqGpjnF3460W8VXwzqlzIXAKs2urSuem3p_QKQZvyxVcM1womQrf_I2X3HZzHMLTN2mjOKLdrn6QcClyhCTl7zb6F3YRNM8Iwv0zBwA_NYVm3Rl3jzbesYp0BC25bX5eY8WUjyZWlMfAv3cjmg9lm7fMjUcs24cYSgs8BA8AmH3TqAbemZXMLvmSwJEkJmoK8XHQOvFag_Qb-MH5cG-kaWV789CZmiGWl3iJDISmD68CvE1SQr5b5drRzX4hS7LtyYqHJLZl-41s5w4oAHWmH1i0Yu1JEpZbVd7t15MeLh8v-w9uYMFSufyyGJSOjqnrJ1W7uP7-0fSQkNKnTwtdT392r5pM3WPJcg1W79Li2V3X_HwQAWeYRjtyOpfrZcnczLqEurP5LPH38Redx3tQ9QdEkDgKBEEKbsboVnZOm5F-5sB6wa8ARTOZSrF1BZ.aqEzEpvGzrxD_13xEVl1murs_FPsCjNgjMZFDl7BCNU&dib_tag=se&keywords=california+olive+oil&qid=1737480546&sprefix=california+olive+oil%2Caps%2C166&sr=8-8&linkCode=ll1&tag=creatmindf_kitchenandhousewares-20&linkId=8d83040810b1606cd802e7a11ddaadfc&language=en_US&ref_=as_li_ss_tl]
  to a large saucepan
  [https://www.amazon.com/gp/product/B07NQJ4XM6/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07NQJ4XM6&linkCode=as2&tag=creatmindf-20&linkId=037d15dc5f88e5725e6340e55523a70a].
  Add chopped onion and cook on medium heat until translucent.
• 2 Add garlic and cook 30 seconds longer. Add chopped red pepper. Cook until crisp
  tender.
• 3 Add black beans, corn, fire roasted tomatoes, butternut squash puree, salsa,
  vegetable broth, and spices. Bring to a boil. Reduce to a simmer and cook for
  about 15 minutes so that mixture thickens.

Nutrition Info