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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup dried chickpeas (soaked overnight)
- 2 cups butternut squash (cubed, can substitute any winter squash or even carrots)
- 1 cup red onion (chopped)
- 4 cloves garlic
- 1/4 cup white wine (or sub for broth)
- 5 cups vegetable broth (low sodium if needed)
- 15 oz. tomatoes (crushed)
- 2 Tbsp. chili powder
- 2 Tbsp. almond butter (roasted, can sub sunflower seed butter or tahini for nut free)
- 2 Tbsp. smoked paprika
- 1 tsp. sea salt (adjust for preference)
- 1 cup kidney beans (cooked, drained and rinsed)
- 1 cup black beans (cooked, drained and rinsed)
- 1 tsp. cayenne pepper (or chipotle powder for spice , optional)
- avocado
- corn chips
- sour cream (vegan, Toppings)
- green onions (sliced, Toppings)
- cilantro (Toppings)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol<5mg1% |
Sodium2010mg84% |
Potassium1500mg43% |
Protein18g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate62g21% |
Dietary Fiber17g68% |
Sugars15g |
Vitamin A240% |
Vitamin C110% |
Calcium20% |
Iron35% |
* 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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