Three sisters stew
2 Points, 3 Points, Weight Watchers
Ingredients
2 Tbsp olive oil
1 1/2 cups onion, chopped
1 large red pepper, chopped
4 garlic cloves, minced
3 cup butternut squash, cubed
2 1/2 cups fat free reduced sodium vegetable broth
2 cups frozen corn kernels
1 1/2 cups canned pinto beans, rinsed and drained
14 1/2 oz no salt added diced tomatoes
4 oz canned diced green chiles
2 tsp ground cumin
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
6 Tbsp cilantro chopped
Directions
Heat the oil in a Dutch oven over medium. Add the onion, bell pepper, and garlic; cook until the vegetables are softened, 7 to 8 minutes, stirring occasionally. Stir in the squash, broth, corn, beans, tomatoes, chiles, cumin, oregano, salt, and black pepper; bring to a boil over high heat. Reduce the heat to low, partially cover, and simmer until the squash is tender, 25 to 30 minutes. Garnish with parsley, if desired.
Nutrition
3 smart points + 1 = 2