Mexican Squash Pot

• 1 tbsp oil
• 1 None onion, chopped
• 2 cloves garlic, crushed
• 1 pkg (1.6 oz) burrito seasoning mix
• 2 1/4 lbs butternut squash, peeled, seeded and diced
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 3 medium tomatoes, chopped
• 1/2 cup chopped cilantro
• 1 None long green chili pepper, thinly sliced
• None None Sour cream and tortilla chips, to serve

1. Heat oil in a large saucepan on medium heat. Cook onion for 5 mins, stirring, until soft and golden. Add garlic and cook for 1 min. Add burrito seasoning mix and 1 cup water. Bring to a boil, stirring. Add squash and kidney beans. Reduce heat to low; cover and simmer for 10-15 mins, until squash is tender, but still holding shape.
2. Mix tomatoes, cilantro and chili pepper in a medium bowl. Stir half of the tomato mixture into the saucepan.
3. Spoon into bowls and top with a dollop of sour cream and remaining tomato mixture. Serve with tortilla chips.

oil, onion, garlic, seasoning mix, butternut squash, kidney beans, tomatoes, cilantro, long green chili pepper, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/25023 (may not work)