Garden Harvest Chili

• 1 medium sweet red pepper, chopped
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons canola oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 cups cubed peeled butternut squash
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups diced zucchini
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (8-3/4 ounces) whole kernel corn, drained
• 1/4 cup minced fresh parsley

1. In a large saucepan, saute the red pepper, onion and garlic in oil until tender. Stir in the chili powder, cumin, oregano, butternut squash and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until squash is almost tender.
2. Stir in remaining ingredients; cover and simmer 10 minutes longer or until heated through.

sweet red pepper, onion, garlic, canola oil, chili powder, ground cumin, oregano, tomatoes, zucchini, black beans, whole kernel corn, fresh parsley

Taken from www.tasteofhome.com/recipes/garden-harvest-chili/ (may not work)