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Roasted Butternut Squash Vegetarian Chili
COOKING ON THE WEEKENDS19Ingredients
45Minutes
530Calories
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Ingredients
US|METRIC
5 SERVINGS
- 4 jalapeño peppers (small, roasted)
- 4 cups butternut squash (peeled and cut into approximately 1/2-inch cubes)
- 1 Tbsp. brown sugar
- 1 tsp. ground cinnamon
- 1 cup finely chopped onion
- 1 tsp. minced garlic (finely)
- 1/2 tsp. chipotle peppers in adobo sauce (finely minced)
- 1 1/2 tsp. ground cumin
- 1 Tbsp. chili powder
- 1/2 cup red wine
- 28 oz. diced tomatoes (in their juices)
- 4 ears fresh corn
- 15 oz. red kidney beans
- 15 oz. white kidney beans
- 1 1/2 Tbsp. fresh oregano (finely chopped)
- olive oil
- brown sugar
- sea salt
- 1/3 cup shredded sharp cheddar cheese (each for garnish:, diced avocado, diced red onion, optional)
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium360mg15% |
| Potassium2640mg75% |
| Protein29g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate88g29% |
| Dietary Fiber19g76% |
| Sugars16g |
| Vitamin A280% |
| Vitamin C140% |
| Calcium40% |
| Iron70% |
* 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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