Crazee Mixed Up Squash Stew (Crock Pot)

More from this source
Food.com
Nutrition per serving    (USDA % daily values)
CAL
470
FAT
86%
CHOL
22%
SOD
46%

Comments

Add a comment

Ingredients for 8 servings

1 (10 ounce) bag tortilla chips

2 tablespoons olive oil

1 tablespoon fresh basil leaf , chopped

1/2 cup carrot or parsnip , finely chopped

1 cup corn kernel (fresh, canned or frozen-I used a whole can)

1 cup light sour cream

salt and pepper

1 tablespoon fresh parsley , chopped, and a little extra

1/4-2 chipotle peppers , minced, to taste (optional)

1 (15 ounce) can black beans , drained (or great white beans or kidney beans)

1 (14 ounce) can Rotel tomatoes & chilies (mild)

1 teaspoon cumin

1 leek , cleaned, chopped

2 cups vegetable broth (or chicken broth)

1/4 cup celery , sliced

3 large garlic cloves , minced

1 (8 ounce) package shredded Mexican blend cheese (or cheddar cheese)

2 cups butternut squash , peeled, seeded, cut into 3/4-inch chunks (you may use fresh or frozen-please see below)

2 limes , cut in wedges

fresh parsley , for garnish

You might also like

Beef Stew With Winter Vegetables
Wolfgang Puck
Curried Vegetable Stew W/ Pearl Barley & Almonds
Veggie Num Num
Quinoa With Moroccan Winter Squash And Carrot Stew
Epicurious
Butternut Squash And Chickpea Stew
Pamela Salzman
Mushroom And Lima Bean Stew
Whole Living
Slow-Cooker Recipe: Vegetable Stew
Real Simple
Seitan, Kale & Butternut Squash Stew
Oh My Veggies
Summer Veggie Stew
No Recipes
Warm And Hardy Pumpkin Stew
Cristina Ferrare
Winter Squash Stew
Whole Foods Market