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Ingredients
US|METRIC
6 SERVINGS
- 1 cup onion (chopped)
- 4 cloves garlic (chopped or minced)
- 2 bell peppers (1 green and 1 red, seeded and cut into 1″ pieces)
- 1/2 jalapeño (seeded and diced)
- 4 cups butternut squash (cubed)
- 15 oz. beans (cans of, rinsed and drained, I used 2 cans red kidney, 1 each of black and pinto)
- 1/2 bunch cilantro (chopped)
- 2 Tbsp. chili powder
- 1 Tbsp. cumin
- 15 oz. fire-roasted diced tomatoes (can Muir Glen)
- 4 cups vegetable broth
- 1/2 bunch kale (stems removed and leaves chopped)
- 1 Tbsp. olive oil
- sea salt
- pepper
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium890mg37% |
| Potassium1050mg30% |
| Protein6g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber9g36% |
| Sugars8g |
| Vitamin A350% |
| Vitamin C190% |
| Calcium20% |
| Iron25% |
* 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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