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Slow Cooker Vegan Chili with Quinoa and Butternut Squash
YUMMY MUMMY KITCHEN18Ingredients
21Minutes
260Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 yellow onion (diced)
- 3 carrots (peeled and sliced into coins)
- 3 stalks celery (chopped)
- 2 cups butternut squash (cubes)
- 1 green bell pepper (diced)
- 28 oz. diced fire roasted tomatoes
- 9 oz. diced green chilies
- 3 cloves garlic (minced)
- 2 Tbsp. chili powder
- 1 Tbsp. cumin
- 1/2 cup quinoa
- 3 cans beans (kidney, black, garbanzo, pinto, etc.)
- 3 cups vegetable broth
- 3 dashes hot sauce (to taste, plus more for serving)
- 1 tsp. sea salt
- fresh cilantro (for garnish, optional)
- radishes (thinly sliced, or diced red onion, for garnish, optional)
- 2 avocados (for garnish, optional)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium960mg40% |
| Potassium1280mg37% |
| Protein9g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber14g56% |
| Sugars9g |
| Vitamin A200% |
| Vitamin C110% |
| Calcium15% |
| Iron30% |
* 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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