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Spicy Winter Squash Stew with Pinto Beans and Corn
FATFREE VEGAN KITCHEN12Ingredients
65Minutes
140Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 cups butternut squash (cubed peeled, about 1 1/4 pounds)
- 1 onion (large, diced)
- 2 1/2 cups water (divided)
- 2 tsp. paprika
- 1 1/2 tsp. ground cumin
- 1/4 tsp. ground coriander
- 1 Tbsp. chipotle in adobo (minced, or to taste)
- 1/4 tsp. salt (optional)
- 14.5 oz. diced tomatoes (undrained)
- 2 Tbsp. tomato paste
- 2 cups frozen whole kernel corn
- 30 oz. pinto beans (rinsed and drained)
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium740mg31% |
| Potassium760mg22% |
| Protein6g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A170% |
| Vitamin C60% |
| Calcium8% |
| Iron15% |
* 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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