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Nutrition Facts

  Servings Per Recipe: 6
  Serving Size: 1 serving

Amount Per Serving
  Calories 202.3
  Total Fat 1.4 g
      Saturated Fat 0.2 g
      Polyunsaturated Fat 0.6 g
      Monounsaturated Fat 0.2 g
  Cholesterol 0.0 mg
  Sodium 131.5 mg
  Potassium 855.6 mg
  Total Carbohydrate 40.8 g
      Dietary Fiber 13.5 g
      Sugars 1.6 g
  Protein 10.2 g
  Vitamin A 131.5 %
  Vitamin B-12 0.0 %
  Vitamin B-6 24.9 %
  Vitamin C 113.3 %
  Vitamin D 0.0 %
  Vitamin E 3.2 %
  Calcium 10.8 %
  Copper 18.3 %
  Folate 41.8 %
  Iron 21.5 %
  Magnesium 25.7 %
  Manganese 38.6 %
  Niacin 10.9 %
  Pantothenic Acid     6.5 %
  Phosphorus     18.5 %
  Riboflavin 8.1 %
  Selenium 3.6 %
  Thiamin 23.4 %
  Zinc 9.4 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Emily's Butternut Squash and Black Bean Chili (vegan)


Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Emily's Butternut Squash and Black Bean Chili (vegan)

114 calories of Beans, black, (0.50 cup)

27 calories of Butternut Squash, (0.33 cup, cubes)

14 calories of Onions, raw, (0.33 medium (2-1/2" dia))

13 calories of Sweet peppers (bell), (0.33 cup, chopped)

11 calories of Tomatoes, red, ripe, canned, whole, no salt added, (0.25 cup)

10 calories of Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup, (0.67 serving)

8 calories of Chili powder, (0.33 tbsp)

2 calories of Paprika, (0.33 tsp)

1 calories of Garlic, (0.33 clove)

1 calories of Cumin seed, (0.17 tsp)


Nutrition & Calorie Comments  

Good, but I added salt and pepper to enhance the taste. And I put organic shredded cheddar cheese on top. Submitted by:
JESUSLUVSYOU

(11/30/11)
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I just tried this for the first time. Delicious! I used low sodium black beans and veggie broth, and no salt added diced tomatoes. The link to The Front Burner website has tons of delicious-looking vegetarian and vegan recipes. Can't wait to try them all! Submitted by:
LISAPOOH34

(11/11/11)
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So tasty, comforting and very filling. 200 calories feels like 350. "Stick to your ribs" goodness. Submitted by:
HARPO42

(10/30/11)
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1,258mg sodium per serving???!!!! You've got to be kidding!!! Please, use no salt added canned beans and diced tomatoes, and low sodium broth! Your health will thank you! and then add a few more seasonings to punch up the flavor, but all that sodium is BAD BAD BAD for everyone's health and weight! Submitted by:
KNIT1PURL2LOSE3

(10/24/11)
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This was great. I roasted the squash the day before. Sauteed veggies in 1 T olive oil. I used the canned tomatoes with chipotle peppers already added. It didn't need a lot more seasoning, and it was great. But how do you get it to go into the nutrition tracker?? Submitted by:
RUBYVANILLA

(10/14/11)
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Using low sodium/no added salt tomatoes will also help lower the sodium level. Using low salt veg broth and substituting more spices (salt free) can help. The beans are being drained and rinsed already, and using low sodium/no added salt beans & draining & rinsing, or using dried beans can help. Submitted by:
REDPEPPERS

(10/24/10)
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I used the recipe as a basis for inspiration and wound up with black bean chicken chili soup. Working with what I had on hand,I added diced potatoes instead of squash, diced carrots and celery,chicken, adobo spice, onions and black beans, in a low sodium broth and canned tomatoes. Delicious! Submitted by:
PATTYCAKE17

(10/12/10)
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This is so very good and I'm not a vegan...having every day this week for lunch and it's sure is filling.....I used my own homemade broth and lower sodium beans too.... Submitted by:
KITT52

(10/12/10)
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According to the Calories per Ingredient, the required amount of butternut squash is 1/3 of a cup, cubed, per serving. So a butternut squash that yields 2 cups cubed is the right size for this recipe. HTH. Submitted by:
PHRASER

(10/6/10)
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It looks very delicious, but I really have to wactch my sodium intake. Submitted by:
MARJUANA

(10/6/10)
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The sodium, I imagine is all coming from the vegetable broth and the black beans. To reduce it look for low sodium of each, or make your own so you control the salt! Submitted by:
ASKAAR

(10/6/10)
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Is their a way to lower the sodium? I have high blood pressure so I really have to watch my sodium intake. Submitted by:
DEBSGETTINFIT

(10/6/10)
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This sounds great, but there is just to much sodium. Submitted by:
MIMIKIDS

(10/6/10)
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