| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Vegtime1 | 6 | Servings |
INGREDIENTS
| 1 | Or 2 small winter squashes | |
| acorn or butternut | ||
| 1 | T | Olive oil |
| 1 | Onion, chopped | |
| 2 | Cloves garlic, minced up to | |
| 1 | Green bell pepper, diced | |
| 32 | oz | Canned black beans, drained |
| and rinsed | ||
| 1 | 28 ounce ca diced tomatoes | |
| 4 | oz | Canned chopped mild green |
| chilies | ||
| 1 | t | Ground cumin |
| 1/2 | t | Dried oregano |
| Salt to taste |
INSTRUCTIONS
3 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 warm in the oven or toaster oven. Cut into wedges to serve with the chili. Use the remaining vegetables to make a bountiful tossed salad. If desired, 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 until tender, allowing 2 to 3 minutes per squash half. Remove squash and let cool, then peel and cut into chunks. In large pot, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Add remaining ingredients except squash and salt and mix well. Bring to a boil. Reduce heat and simmer gently 15 minutes. Stir in squash and season to taste with salt. Serve warm. Per serving: 168 cal.; 8g prot.; 3g total fat (1g sat. Fat); 29g carb.; 0 chol.; 8g sod.; 10g fiber Converted by MC_Buster. Recipe by: Vegetarian Times, January 1999, page 31 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 264
Calories From Fat: 29
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 736.6mg
Potassium: 871.8mg
Carbohydrates: 46g
Fiber: 15.3g
Sugar: 3.8g
Protein: 15.3g