Try this Poblano and butternut squash chili recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425. Spread squash and poblano peppers on baking sheet. Drizzle w/ 1 tablespoon olive oil; sprinkle w/ 1/2 teaspoon salt and pepper. Roast 20 minutes until squash is browned and pepper skins are blistered. Let cool. Remove pepper skins. Chop peppers and set aside w/ squash.
Heat remaining olive oil in large saucepan over medium heat. Add onion, banana peppers, jalapeƱo and garlic. Add 1/2 teaspoon salt and pepper; cook until onion is translucent. Add dry beans; stir until coated. Pour in water, covering beans by at least 2 inches. Add roasted poblano. Simmer until beans are tender, about 2 hours, adding more liquid as necessary. When beans are tender, add squash, allspice and cumin.
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 11 | ||
Calories from Fat: 5 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 292.3mg | 10 % | |
Potassium 25.7mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.2g | ||
Protein 0.2g | 0 % | |
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: 11
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