Ingredients:
2 tablespoons vegetable oil
1 large onions, chopped
1 red bell peppers, chopped
3 garlic cloves, chopped
1 small green chili peppers, seeded and minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 (14 1/2 ounce) cans peeled diced tomatoes, drained
2 cups butternut squash, peeled and cut into 1 inch chunks
2 cups vegetable broth
2 medium zucchini, cut into 1 inch chunks
2 cups frozen corn
1 (5 ounce) cans evaporated milk
salt
1/2 cup shredded cheddar cheese or 1/2 cup monterey jack cheese
2 tablespoons chopped fresh cilantro
Directions:
Heat oil in a large saucepan, add onion and red pepper, cook over medium heat for 5 minutes or until onions become transparent.
Add garlic, chili pepper, chili powder and cumin, cook stirring constantly for 1 minute.
Add tomatoes, butternut and vegetable broth, bring to a boil, reduce heat, cover and simmer on low for 10 minutes.
Stir in zucchini, corn, evaporated milk and salt to taste, simmer uncovered for 15 minutes or until vegetables are tender.
Top with cheese and cilantro just before serving.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.