butternut squash/kale chili
- Number of Servings: 6
Ingredients
See above
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.
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.
Nutritional Info 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
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