| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | October 199 | 1 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | Onion, chopped | |
| 2 | Garlic cloves, minced | |
| 1 | T | Chili powder |
| 1 1/2 | t | Ground cumin |
| 1 | Diced tomatoes in juice | |
| 28-ounce | ||
| 2 | lb | Kabocha or butternut squash |
| halved seeded | ||
| peeled cut into | ||
| 1-inch pieces | ||
| 4 | oz | Green beans, trimmed cut |
| into | ||
| 1-inch pieces | ||
| 1 | Black beans, rinsed drained | |
| 15- to 16-ounce | ||
| 1 | T | Minced seeded jalapeño |
| chili | ||
| 1/2 | c | Chopped fresh cilantro |
INSTRUCTIONS
Heat oil in heavy large pot over medium heat. Add onion and saute 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. Makes 6 servings. Bon Appetit October 1999 Converted by MC_Buster. Per serving: 899 Calories (kcal); 18g Total Fat; (17% calories from fat); 47g Protein; 145g Carbohydrate; 0mg Cholesterol; 105mg Sodium Food Exchanges: 8 1/2 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1182
Calories From Fat: 187
Total Fat: 21.6g
Cholesterol: 0mg
Sodium: 2444mg
Potassium: 3252.6mg
Carbohydrates: 193.9g
Fiber: 65.3g
Sugar: 8.9g
Protein: 63.9g