Ingredients
1/4 c. extra-virgin olive oil
1 1/2 tbsp. tomato paste
1 large onion, chopped
2 serrano peppers, chopped
4 garlic cloves, chopped
2 tbsp. chili powder
2 tsp. smoked paprika
1/2 oz. adobo seasoning
1 1/2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. ground coriander
2 tsp. kosher salt
1 (28-oz.) can diced tomatoes
1 (12-oz.) can Italian whole plum tomatoes
2 (15.5-oz.) cans Clover Valley® Light Red Kidney Beans
1 1/2 c. water
1/2 c. bulgur wheat
2 c. fresh corn kernels
2 c. kabocha or butternut squash, cut into ½" pieces
1/4 c. freshly chopped parsley
Nonfat Greek yogurt
Minced red onions
Sliced serrano peppers
Low-fat shredded cheese
Preparation
Step 1Heat slow cooker on high, then add oil and tomato paste.Step 2Once the oil is hot, stir, then add onion, peppers, garlic, spices, and salt. Let mixture cook until spices begin to get fragrant and onions start to turn soft and translucent, about 7 minutes.Step 3Add canned tomatoes and Clover Valley® Light Red Kidney Beans and stir to combine. Cover and cook on high for 4 hours, stirring occasionally.Step 4Add the water, bulgur, corn, squash, and parsley. Cover again, turn heat to low, and continue cooking until the squash is tender through, about 1 hour more.Step 5Serve garnished with toppings such as plain yogurt, red onions, sliced peppers, and cheese.
Find many of the ingredients for this dish at your local Dollar General!
