Try this Roasted Vegetable Chilli recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450. In a bowl combine the squash, carrots, peppers, zucchini, 1 tablespoon of
olive oil, tumeric and stir to combine. Roast for 20 minutes (flip after 10 minutes) until tender.
In a dutch oven heat the remaining 1 tablespoon of red wine over low heat. Add the onion and saute until softened ablout 8 minutes. Add the garlic and chilli powder and saute for 2 minutes. Add the tomatoes, beans, salsa, water and wine to the onions. Bring to a boil. Reduce heat and simmer,
covered, for 30 minutes.
Stir in the roasted vegetables and bring to a simmer. Cover and simmer for 15 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (449g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 195 | ||
Calories from Fat: 13 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 4989.7mg | 172 % | |
Potassium 1072.2mg | 28 % | |
Total Carbohydrate 34.5g | 10 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 26.3g | ||
Protein 9g | 13 % | |
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: 195
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