Butternut squash chili
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 526.3
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,686.9 mg
- Total Carbs: 91.8 g
- Dietary Fiber: 19.5 g
- Protein: 20.8 g
View full nutritional breakdown of Butternut squash chili calories by ingredient
Introduction
Really nice 525 calorie, vegetarian chili. Really heartwarming. The orange zest is the secret ingredient. The portions are really huge because I eat this as healthy comfort food - it easily could make three or four servings. Really nice 525 calorie, vegetarian chili. Really heartwarming. The orange zest is the secret ingredient. The portions are really huge because I eat this as healthy comfort food - it easily could make three or four servings.Number of Servings: 2
Ingredients
-
One Onion, minced finely
2 cloves of garlic, minced
One yellow pepper, cut in pieces
2 tbsp Cumin seed
1.5 tsp dried Oregano
Two Chili Peppers
One can of tomatoes
1/2 a glass of wine, 1 glass
One not too big Butternut Squash
Peel of about 1/2 an Orange
One can of kidney beans
Fresh cilantro (a lot/to taste)
Two scallions chopped
Olive Oil, 2 tbsp
Directions
Heat the oil over medium-low heat. Add the onions, garlic and yellow pepper pieces.
Cook for 10 minutes, stirring occasionally, until the vegetables have wilted. Add the chili peppers, cumin, oregano, and cook for 1 minute longer, stirring to coat the vegetables well with spices.
Stir in the canned tomatoes with the juice, the red wine, butternut squash, and orange zest (keep the orange on hand - if you need more liquid squeeze a bit of the juice in it.)
Bring everything to a boil, reduce and than simmer uncovered for 20 minutes, or until the squash is tender.
Add the kidney beans and simmer 10 minutes longer. Just before serving, stir in the cilantro and the scallions.
Number of Servings: 2
Recipe submitted by SparkPeople user ANNETJE.
Cook for 10 minutes, stirring occasionally, until the vegetables have wilted. Add the chili peppers, cumin, oregano, and cook for 1 minute longer, stirring to coat the vegetables well with spices.
Stir in the canned tomatoes with the juice, the red wine, butternut squash, and orange zest (keep the orange on hand - if you need more liquid squeeze a bit of the juice in it.)
Bring everything to a boil, reduce and than simmer uncovered for 20 minutes, or until the squash is tender.
Add the kidney beans and simmer 10 minutes longer. Just before serving, stir in the cilantro and the scallions.
Number of Servings: 2
Recipe submitted by SparkPeople user ANNETJE.