Mexican Squash Pot

• 1 tablespoon oil
• 1 onion chopped
• 2 cloves garlic crushed
• 1 5/8 ounces burrito seasoning mix
• 2 1/4 pounds butternut squash peeled, seeded and diced
• 2 cans kidney beans 15 oz each, drained and rinsed
• 3 medium tomatoes chopped
• 1/2 cup chopped cilantro
• 1 green chili pepper long, thinly sliced
• tortilla chips
• sour cream

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, green chili pepper, tortilla chips, sour cream

Taken from www.yummly.com/recipe/Mexican-Squash-Pot-1404780 (may not work)