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Ingredientes
- 1 Tbsp. vegetable oil
- 4 med yellow onions coarsely minced
- 2 med red bell peppers seeded and coarsely minced
- 1 med jalapeno pepper seeded and finely minced
- 4 x garlic cloves chopped
- 2 med butternut squash cut in 1" pcs (about 10 c.)
- 2 c. nonfat chicken broth reduced sodium or possibly vegetable broth
- 2 x 14.5 ounce can diced tomatoes
- 2 x 15.25 ounce can black beans rinsed and liquid removed
- 4 Tbsp. chili pwdr
- 4 tsp grnd cumin
- 2 tsp dry oregano
- 2 tsp salt
- 2 c. corn fresh or possibly frzn
- 1 c. cashews coarsely minced
Direcciones
- In a large stockpot over medium heat, add in the oil. Add in the onions, red peppers and jalapeno and saute/fry till softened, 5-8 min, stirring frequently. Add in the garlic and cook for 1 minute, stirring constantly. Add in the squash, broth, tomatoes and their juice, black beans, chili pwdr, cumin, oregano and salt and stir to combine. Bring to a boil.
- Reduce the heat, cover and simmer for 30 min, stirring occasionally. Add in the corn and cook for 5 min, or possibly till the vegetables are tender, stirring occasionally. Top each serving with cashews.
- Description: "Topped with crunchy cashews and loaded with butternut squash, black beans, tomatoes, corn and spices, this vegetarian chili could win the heart of the most unwavering meat eater."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 8 servings | |
| Calories 495 | |
| Calories from Fat 103 | 21% |
| Total Fat 12.23g | 15% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 868mg | 36% |
| Potassium 1825mg | 52% |
| Total Carbs 76.37g | 20% |
| Dietary Fiber 18.3g | 61% |
| Sugars 7.33g | 5% |
| Protein 25.38g | 41% |
