SoupsJanuary 15, 2013
Calories
286
Sodium
889mg
37% DV
Fat
16g
25% DV
Protein
8g
17% DV
Carbs
35g
12% DV
Fiber
10g
41% DV
Three Bean Butternut Squash Chili
302
4
1 green pepper, chopped
3 tablespoons extra-virgin olive oil
1 cup chopped onion
2 teaspoons cumin
½ teaspoon crushed red pepper
1 teaspoon paprika
1 Serrano pepper, seeds removed, chopped (optional)
4 garlic cloves, thinly sliced
2 cups vegetable broth
1 cups (1/2 inch) peeled and cubed butternut squash
1-28 ounce can no salt added diced tomatoes, un-drained
1 small can of green chilies
1-15 ounce can of pinto beans, rinsed and drained
1-15 ounce can of red kidney beans, rinsed and drained
1-15 ounce can of cannellini beans, rinsed and drained
½ cup thinly sliced onion for garnish
3 tablespoons extra-virgin olive oil
1 cup chopped onion
2 teaspoons cumin
½ teaspoon crushed red pepper
1 teaspoon paprika
1 Serrano pepper, seeds removed, chopped (optional)
4 garlic cloves, thinly sliced
2 cups vegetable broth
1 cups (1/2 inch) peeled and cubed butternut squash
1-28 ounce can no salt added diced tomatoes, un-drained
1 small can of green chilies
1-15 ounce can of pinto beans, rinsed and drained
1-15 ounce can of red kidney beans, rinsed and drained
1-15 ounce can of cannellini beans, rinsed and drained
½ cup thinly sliced onion for garnish
Heat a skillet or dutch oven, add olive oil and coat pan. Add onion and cook about 15 minutes stirring occasionally. Stir in cumin, red pepper, paprika and garlic and cook 2 minutes, stirring frequently....
See the full directions on my site
See the full directions on my site
Nutritions
Calories
286
Sodium
889mg
37% DV
Fat
16g
25% DV
Protein
8g
17% DV
Carbs
35g
12% DV
Fiber
10g
41% DV
