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Warmly-Spiced Butternut Squash and Root Vegetable Chili with Pears
THE ROASTED ROOT16Ingredients
45Minutes
210Calories
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Ingredients
US|METRIC
5 SERVINGS
- 3 Tbsp. olive oil
- 1 yellow onion (diced)
- 1 sweet potato (medium, peeled and chopped into ½-inch pieces)
- 1 parsnip (large, peeled and chopped)
- 1/2 butternut squash (small, peeled and chopped into ½-inch pieces, 2 cups)
- 2 cups mushrooms (chopped)
- 3 cloves garlic (minced)
- 1 pear (large, peeled and chopped)
- 1 Tbsp. chili powder
- 1 tsp. unsweetened cocoa powder
- 1/8 tsp. ground cinnamon
- 2 tsp. Herbs de Provence
- 2 tsp. sea salt (or to taste)
- 14 oz. kidney beans
- 1 cup 337 Cabernet Sauvignon (Noble Vines)
- 2 cups vegetable broth
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1390mg58% |
| Potassium720mg21% |
| Protein7g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber5g20% |
| Sugars9g |
| Vitamin A180% |
| Vitamin C80% |
| 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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