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Ingredients
  • 1 ¼ Cups Water
  • 1 Onion, chopped
  • 1 Bell pepper, chopped
  • 2 Cloves Garlic, minced
  • 2 to 15 Ounce Cans Fire roasted tomatoes, chopped
  • 15 Ounce Can Pinto beans, drained and rinsed
  • 10 Ounce Bag Frozen corn kernels
  • 4 Cups Butternut squash, peeled and chopped
  • 4 Ounce Can Chopped green chilies
  • 1 Tsp Chili powder
  • 1 Tsp Cumin
  • 1 Tsp Coriander
  • 1 Tsp Oregano
  • ¼ Tsp Crushed red pepper
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