Directions:
- In a large, wide saucepan, stir diced tomatoes with tomato sauce, spices and garlic.
- Bring to a boil over high heat, then stir in squash. Reduce heat and simmer, uncovered and stirring occasionally, until squash is tender, about 30 minutes.
- Stir in peppers, beans and frozen corn.
- Boil, then reduce heat and simmer, stirring often, until peppers are soft, 10 to 15 min more.
- Stir in cilantro and spoon into bowls. Top with low-fat sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.25 Kcal (1215 kJ) | ||
| Calories from fat | 73.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.18g | 13% | |
|---|---|---|---|
| Cholesterol | 21.29mg | 7% | |
| Sodium | 573.48mg | 24% | |
| Potassium | 988.48mg | 21% | |
| Total Carbs | 46.66g | 16% | |
| Sugars | 16.1g | 64% | |
| Dietary Fiber | 4.3g | 17% | |
| Protein | 10.29g | 21% | |
| Vitamin C | 187.1mg | 312% | |
| Iron | 2.3mg | 13% | |
| Calcium | 101.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 69.17 Kcal (290 kJ) | ||
| Calories from fat | 17.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.95g | 13% | |
|---|---|---|---|
| Cholesterol | 5.07mg | 7% | |
| Sodium | 136.67mg | 24% | |
| Potassium | 235.56mg | 21% | |
| Total Carbs | 11.12g | 16% | |
| Sugars | 3.84g | 64% | |
| Dietary Fiber | 1.02g | 17% | |
| Protein | 2.45g | 21% | |
| Vitamin C | 44.6mg | 312% | |
| Iron | 0.5mg | 13% | |
| Calcium | 24.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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