Ingredients
1
tablespoon vegetable oil
2
medium green bell peppers, cut into 1-inch pieces
2
cups cubed, peeled, cooked butternut squash
2
cups shredded cooked turkey or chicken
2
cups Progresso™ chicken broth (from 32-oz carton)
1
can (14 oz) diced tomatoes, undrained
1
can (16 oz) Old El Paso™ refried black beans
1
package (1 oz) Old El Paso™ 25% less sodium taco seasoning mix
Preparation
Heat oil in Dutch oven over medium heat; add bell peppers. Cook 6 to 10 minutes, stirring occasionally, until peppers are almost crisp-tender. Stir in remaining ingredients.
Heat to boiling over medium heat, stirring frequently to prevent sticking to bottom of pan. Reduce heat; simmer uncovered 10 minutes, stirring occasionally, to blend flavors.
