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Vegetarian Chili With Roasted Squash
EAT. LIVE. TRAVEL. WRITE.19Ingredients
60Minutes
230Calories
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Ingredients
US|METRIC
7 SERVINGS
- 450 grams squash (I used a combination of butternut and acorn)
- olive oil (for drizzling)
- 1/4 tsp. cumin powder
- 1/2 tsp. red pepper flakes
- 4 Tbsp. olive oil
- salt
- pepper
- 1 onion (medium, diced)
- 2 cloves garlic (minced)
- 1/2 tsp. cumin powder
- 1 tsp. coriander powder
- 1/2 tsp. red pepper flakes
- 2 mixed beans (x, 540 ml cans, rinsed)
- 796 mL no-salt-added diced tomatoes (undrained)
- pepitas (pumpkin seeds, to serve)
- fresh cilantro (to serve)
- sour cream (to serve)
- avocado (to serve)
- tortilla chips (no salt added, to serve)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol<5mg1% |
Sodium280mg12% |
Potassium720mg21% |
Protein5g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate22g7% |
Dietary Fiber6g24% |
Sugars2g |
Vitamin A25% |
Vitamin C35% |
Calcium10% |
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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