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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 173.8
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 295.2 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 7.8 g
  • Protein: 7.5 g

View full nutritional breakdown of Squash & black Bean Stew w/ tomatoes & green Beans calories by ingredient
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Squash & black Bean Stew w/ tomatoes & green Beans

Submitted by: AIREDALEMOM


Number of Servings: 6

Ingredients

    1 tablespoon olive oil
    1 large onion, chopped
    2 garlic cloves, minced
    1 tablespoon chili powder
    1 1/2 teaspoons ground cumin
    1 28-ounce can diced tomatoes in juice
    2 pounds Kabocha or butternut squash, halved, seeded, peeled, cut into 1-inch pieces
    4 ounces green beans, trimmed, cut into 1-inch pieces
    1 15- to 16-ounce can black beans, rinsed, drained
    1 tablespoon minced seeded jalapeño chili
    1/2 cup chopped fresh cilantro

Directions

Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper.

Number of Servings: 6

Recipe submitted by SparkPeople user AIREDALEMOM.





TAGS:  Fish | Dinner | Fish Dinner |

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