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Ingredientes
- 1 med or possibly 2 small winter squashes (acorn or possibly butternut)
- 1 Tbsp. extra virgin olive oil
- 1 lrg onion, minced
- 2 x cloves garlic, chopped, up to 3
- 1 med green bell pepper, diced
- 32 ounce canned black beans, liquid removed and rinsed
- 1 x 28 oz ca diced tomatoes
- 4 ounce canned minced mild green chilies
- 1 tsp grnd cumin
- 1/2 tsp dry oregano Salt to taste
Direcciones
- 6 SERVINGS DAIRY-FREE
- Winter squash adds color and a seasonal twist to this warming chili.
- MEAL PLAN: Wrap flour tortillas, left over from the soft tacos, in foil and hot in the oven or possibly toaster oven. Cut into wedges to serve with the chili.
- Use the remaining vegetables to make a bountiful tossed salad. If you like, top the chili with shredded cheese.
- Cut each squash in half, scoop out seeds, and place in a microwave-safe container with 1/4 inch of water. Cover and microwave till tender, allowing 2 to 3 min per squash half. Remove squash and let cold, then peel and cut into chunks.
- In large pot, heat oil over medium heat. Add in onion and cook, stirring often, till soft, about 5 min. Add in remaining ingredients except squash and salt and mix well. Bring to a boil. Reduce heat and simmer gently 15 min. Stir in squash and season to taste with salt. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 6 servings | |
| Calories 556 | |
| Calories from Fat 39 | 7% |
| Total Fat 4.56g | 6% |
| Saturated Fat 0.9g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 2360mg | 67% |
| Total Carbs 98.89g | 26% |
| Dietary Fiber 23.9g | 80% |
| Sugars 5.27g | 4% |
| Protein 33.44g | 54% |
