Try this Black Bean and Pumpkin Pepper Stew recipe, or contribute your own.
Suggest a better descriptionCook wedges of squash until crisp tender (around 5 mins Microwave on High). Let stand to cool and cook a little more. Pare, and cut into 1-inch chunks. In a wok or large sauce pan, soften the onions with garlic in the oil over medium heat (5 to 7 mins). Add red pepper, cabbage, and jalapenos and saute until crisp tender (4 to 5 mins). Add the broth and ancho paste (chili powder and oil). Add pinches of cocoa powder, cinnamon, cayenne, cumin, black pepper, and oregano; simmer 2 mins and adjust to taste. Add the beans and the squash and simmer; adding water as needed to maintain a thin gravy. Add the chipotle. Stir in the moistened bread crumbs and cook until noticeably thickener. Then add the fresh cilantro and heat through. Serve on cooked white rice. PER SERVING: 387 cals, 3.7 g fat (8.5% cff) Approx PER SERVING: 479 cals, 3.8 g fat (6.9% cff) with a fruit relish. VARY: Use a bottle chipotle sauce like Troys instead of canned chipotle adobo. Recipe by: Hanneman November 1997 Posted to Digest eat-lf.v097.n299 by KitPATh
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Serving Size: 1 Serving (336g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 248 | ||
Calories from Fat: 12 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 41.6mg | 1 % | |
Potassium 183.2mg | 5 % | |
Total Carbohydrate 53g | 16 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 51.7g | ||
Protein 4.9g | 7 % | |
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: 248
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