1 (2 1/4 lb/1.125 kg) butternut squash (1)
1 Tbsp canola oil (15 mL)
1 onion, chopped (1)
3 cloves garlic, minced (3)
2 Tbsp chili powder (30 mL)
2 tsp ground cumin (10 mL)
2 tsp ground oregano (10 mL)
1/4 tsp cayenne (1 mL)
1 red bell pepper, chopped (1)
1 green bell pepper, chopped (1)
1 (28 oz/796 mL) can tomatoes with juices (1)
1 cup sodium reduced vegetable broth (250 mL)
1/4 cup no salt added tomato paste (60 mL)
1 (19 oz/540 mL) can no salt added chickpeas, drained and rinsed (1)
Shredded cheese (optional)
Sour cream (optional)
Tip: Substitute 2 pkgs (400g) of pre-cut squash for a time-saver in the kitchen. Cut larger chunks into uniform sizes for even cooking.
1 (2 1/4 lb/1.125 kg) butternut squash (1)
1 Tbsp canola oil (15 mL)
1 onion, chopped (1)
3 cloves garlic, minced (3)
2 Tbsp chili powder (30 mL)
2 tsp ground cumin (10 mL)
2 tsp ground oregano (10 mL)
1/4 tsp cayenne (1 mL)
1 red bell pepper, chopped (1)
1 green bell pepper, chopped (1)
1 (28 oz/796 mL) can tomatoes with juices (1)
1 cup sodium reduced vegetable broth (250 mL)
1/4 cup no salt added tomato paste (60 mL)
1 (19 oz/540 mL) can no salt added chickpeas, drained and rinsed (1)
Shredded cheese (optional)
Sour cream (optional)
Tip: Substitute 2 pkgs (400g) of pre-cut squash for a time-saver in the kitchen. Cut larger chunks into uniform sizes for even cooking.
When you get to know Canadian Canola, you just might fall in love.