Butternut Squash Chili
153
8
2 pounds butternut squash peeled and diced into 1/2-inch chunks
28 ounce can diced tomatoes
15 ounce can black beans drained
15 ounce can pinto beans drained
1 yellow bell pepper diced
1 4-oz can chopped green chilies
5 garlic cloves minced
1.5 teaspoons paprika
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
28 ounce can diced tomatoes
15 ounce can black beans drained
15 ounce can pinto beans drained
1 yellow bell pepper diced
1 4-oz can chopped green chilies
5 garlic cloves minced
1.5 teaspoons paprika
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
Heat 2 tablespoons of vegetable broth in a 5-quart dutch oven over medium heat.
Add garlic, chilies, and butternut squash to the pot, cooking for about 10 minutes, stirring occasionally. Add more...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
356
Sodium
303mg
12% DV
Fat
2g
3% DV
Protein
21g
42% DV
Carbs
65g
22% DV
Fiber
16g
65% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat0.5700000000000001g2%
Polysaturated Fat1g7%
Monosaturated Fat0.8099999999999999g5%
Cholesterol2mg0%
Sodium303mg12%
Potassium1499mg42%
Protein21g42%
% DAILY VALUE*
Total Carbohydrate
Fiber16g65%
Sugar5g11%
Vitamin A1155IU23%
Vitamin B61mg52%
Vitamin C14mg23%
Calcium138mg13%
Iron5mg27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.