1 butternut squash (about 11/2 lbs), peeled,seeded and cut into 1/2-inch cubes
1/2 poundarsnips, peeled andcut into 1/4-inch-thickhalf moons
1/2 poundwhite turnips, peeledand cut into 1/4-inchthickhalf moons
1/2 poundcarrots, peeled andcut into 1/4-inch-thickhalf moons
1 green pepper, cored,seeded and diced
2 14 1/2ouncecanfire-roasted dicedtomatoes
1/4 cupchili powder
1 teaspoondried oregano
1 teaspoonground cumin
1 15 ouncecankidney beans,drained and rinsed
1/2 cupcilantro, chopped
4 scallions, choppedLime wedges forgarnish
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; cook 3 minutes, stirring occasionally.
2. Add squash, parsnips, turnips and carrots. Cook 5 minutes, stirring occasionally. Add green pepper, tomatoes, chili powder, oregano and cumin. Simmer on medium heat, partially covered, for 25 minutes, stirring occasionally. Add beans and heat through. Stir in cilantro.
3. Sprinkle each portion with some of the scallions and place lime wedges on the side.
Servings Per Recipe 4
Dietary Fiber, total(gm)21
Percent Daily Values are based on a 2,000 calorie diet