NewYork-Presbyterian Hospital

Ingredients

• 1.5 lb butternut squash peeled and cut into 3/4" chunks
• 4 large carrots, peeled and sliced
• 4 large bell peppers (red and yellow) chopped (big chunks)
• 2 zucchini, cut into 3/4" in chunks
• 2 tbsp olive oil
• 1/5 tsp ground cumin
• 1 tsp salt
• 1 large onion, chopped
• 1 tbsp chili powder
• 1 can diced tomatoes (in juice)
• 2 cans low sodium black beans, rinsed and drained
• 1 cup salsa or 2 cups vegetable broth
• 1 cup water

Directions

1. Preheat oven to 450 F. Divide the squash, carrots, peppers, zucchini, and 1 tbsp oil (1 tbsp to each pan) among 2 jelly roll pans. Stir to combine. Roast 20 minutes or until tender. Set aside.
2. In a dutch oven, heat the remaining 1 tbsp olive oil over low heat. Add the onion and Sauté until softened. Add the garlic and chili powder. Sauté for 2 minutes. Add the remaining 3/4 tsp of salt, tomatoes, beans, salsa and water to the onions. Bring to a boil. Reduce the head and simmer covered for 30 minutes
3. Stir in the roasted vegetables. Bring to a simmer, Cover and simmer for 15 min to blend flavors.

Serving Size = 1 cup

Nutrition Facts