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Argentinian-inspired Veggie Chilli With Chimichurri
JESS EATS AND TRAVELS23Ingredients
75Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 handful flat-leaf parsley (chopped)
- 1 handful oregano (chopped, leaf)
- 1/4 tsp. chilli flakes
- 1 shallot
- 1 garlic clove
- salt
- pepper
- 2 Tbsp. red wine vinegar
- 100 mL extra virgin olive oil
- 1 onion (chopped)
- 1 garlic clove (crushed)
- 1 Scotch bonnet chilli (chopped)
- 1 1/2 tsp. smoked paprika
- 1/2 squash (a chopped)
- 3 carrots (diced)
- 3 tomatoes (chopped)
- 1 courgette (diced)
- 6 mushrooms (medium, sliced)
- 1 green pepper (chopped)
- 1 red pepper (chopped)
- 1 handful oregano leaves
- 400 grams chopped tomatoes (tin of)
- 650 mL vegetable stock
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium900mg38% |
| Potassium1430mg41% |
| Protein8g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber14g56% |
| Sugars16g |
| Vitamin A250% |
| Vitamin C200% |
| Calcium35% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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