Mexican Squash Pot - cooking recipe

Ingredients

1 tbsp oil
1 None onion, chopped
2 cloves garlic, crushed
1 pkg (1.6 oz) burrito seasoning mix
2 1/4 lbs butternut squash, peeled, seeded and diced
2 cans (15 oz each) kidney beans, drained and rinsed
3 medium tomatoes, chopped
1/2 cup chopped cilantro
1 None long green chili pepper, thinly sliced
None None Sour cream and tortilla chips, to serve

Preparation

Heat oil in a large saucepan on medium heat. Cook onion for 5 mins, stirring, until soft and golden. Add garlic and cook for 1 min. Add burrito seasoning mix and 1 cup water. Bring to a boil, stirring. Add squash and kidney beans. Reduce heat to low; cover and simmer for 10-15 mins, until squash is tender, but still holding shape.
Mix tomatoes, cilantro and chili pepper in a medium bowl. Stir half of the tomato mixture into the saucepan.
Spoon into bowls and top with a dollop of sour cream and remaining tomato mixture. Serve with tortilla chips.