Try this Rachel Ray's Spicy Chili con Chile recipe, or contribute your own.
Suggest a better descriptionPreheat the broiler. Microwave the squash on medium-high power until fork-tender, about 10 minutes; let cool slightly. Scoop out the flesh and transfer to a food processor; discard the skin.
Meanwhile, in a medium bowl, soak the red chiles in just enough boiling water to cover until softened, about 15 minutes; drain. Discard the stems and seeds. Add the red chiles and chili powder to the food processor; puree.
Place the poblano chiles on a baking sheet and broil, turning occasionally, until charred all over. Transfer to a bowl, cover and let sit until cool enough to handle, about 10 minutes. Discard the stems and seeds, then chop.
In a saucepan, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the squash puree, poblanos, black beans, oregano and 1 cup water. Bring to a simmer and cook for 15 minutes; season with salt and pepper. Stir in the sour cream.
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Serving Size: 1 Serving (491g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 395 | ||
Calories from Fat: 125 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 19 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 8.4mg | 3 % | |
Sodium 46.2mg | 2 % | |
Potassium 1489.4mg | 39 % | |
Total Carbohydrate 60.1g | 18 % | |
Dietary Fiber 14.7g | 59 % | |
Sugars, other 45.4g | ||
Protein 13.7g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 395
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