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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 218.9
  • Total Fat: 8.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 663.8 mg
  • Total Carbs: 37.3 g
  • Dietary Fiber: 9.4 g
  • Protein: 4.1 g

View full nutritional breakdown of butternut squash/kale chili calories by ingredient
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butternut squash/kale chili

Submitted by: ERMABOM

Introduction

Based on http://www.theppk.com/recipes/dbrecipes/in
dex.php?RecipeID=2062
Based on http://www.theppk.com/recipes/dbrecipes/in
dex.php?RecipeID=2062

Number of Servings: 6

Ingredients

    See above

Directions

Roast butternut squash, tomatillos and peppers. Peel and chop peppers. Cube roasted squash. Cut tomatillos in half. Dry roast and powder cumin.

Heat oil, add chopped onions and garlic and saute. Add peppers, chopped tomatoes, tomatilloes, squash, and remaining ingredients except for lemon juice. Simmer for 30 mins. Add lemon juice and remove from heat.

Number of Servings: 6

Recipe submitted by SparkPeople user ERMABOM.






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