1 28-ounce can whole peeled tomatoes, preferably no-salt added
1 tablespoon canola oil
2 cups chopped red onion
4 cloves garlic, minced
2 tablespoons chili powder
3 cups diced (1/2-inch) peeled butternut squash (see Tip)
1 1/2 cups vegetable broth
1 15-ounce can white hominy, rinsed
1 15-ounce can pinto beans, rinsed
1 ripe but firm avocado, diced
1/4 cup chopped fresh cilantro
Working over a bowl, break apart tomatoes with your fingers one at a time, letting them drop into the bowl (see Tip).
Heat oil in a large, heavy pan or Dutch oven over medium-high heat. Add onion and garlic and cook, stirring often, until beginning to brown, 4 to 5 minutes. Add chili powder and cook, stirring, for 30 seconds. Add squash, broth, hominy, beans and the crushed tomatoes (and juice). Bring to a simmer. Reduce the heat to maintain a gentle simmer.
Cover and cook, stirring occasionally, until the squash is tender, 25 to 30 minutes. Serve with avocado and cilantro.
10 g fat
1 g sat
57 g carbohydrates
0 g total sugars
9 g protein
16 g fiber
SmartPoints value : 10