Try this Squashy Chili recipe, or contribute your own.
Suggest a better descriptionHeat a large pot on medium heat.
Add the oil to the pot, and add the onion, garlic, butternut squash, chili powder, oregano, and cumin (and red pepper flakes and cayenne if you like it spicy). Cook on low heat until the onion is very soft, about 20 minutes. Stir from time to time. If it looks dry, add the water.
Add the beans and tomatoes, cover the pot and cook, stirring occasionally, for 30 minutes.
Add the zucchini and cook, uncovered, for 30 more minutes. Set aside to cool a bit before serving.
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Serving Size: 1 Serving (656g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 334 | ||
Calories from Fat: 56 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 30mg | 1 % | |
Potassium 1910.9mg | 50 % | |
Total Carbohydrate 72.5g | 21 % | |
Dietary Fiber 13.4g | 54 % | |
Sugars, other 59g | ||
Protein 7.7g | 11 % | |
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: 334
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