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Pinto Bean Chili with Corn and Winter Squash Recipe

Pinto Bean Chili with Corn and Winter Squash Recipe

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Pinto Bean Chili with Corn and Winter Squash

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Ingredients

Count

Nutrition

293

Calories

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Ingredients:

Serving

1 tbsp olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped red bell pepper
1 garlic clove, minced
2 tbsp chili powder
1/2 tsp ground cumin
2 cups (12-oz) packages cubed butternut squash (about 5 1/2 cups)
3 cups cooked pinto beans
1 1/2 cups water
1 cup frozen whole-kernel corn
1 tsp salt
1 (14.5-oz) can crushed tomatoes, undrained
1 (4.5-oz) can chopped green chiles, undrained
3 oz crumbled queso fresco (about 3/4 cup)
6 lime wedges

Directions:

Heat olive oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cover and cook 5 minutes or until tender. Add chili powder and cumin; cook 1 minute, stirring constantly.
Place onion mixture in a 5-quart electric slow cooker. Add butternut squash and next 6 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender and chili is thick. Sprinkle with cheese; serve with lime wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	292.73 Kcal (1226 kJ)
Calories from fat	67.73 Kcal
		% Daily Value*
Total Fat	7.53g	12%
Cholesterol	9.78mg	3%
Sodium	550.76mg	23%
Potassium	824.75mg	18%
Total Carbs	48.31g	16%
Sugars	8.17g	33%
Dietary Fiber	14.37g	57%
Protein	13.33g	27%
Vitamin C	74.7mg	125%
Vitamin A	1.4mg	45%
Iron	23.4mg	130%
Calcium	179mg	18%

Amount Per 100 g
Calories	78.24 Kcal (328 kJ)
Calories from fat	18.1 Kcal
		% Daily Value*
Total Fat	2.01g	12%
Cholesterol	2.61mg	3%
Sodium	147.2mg	23%
Potassium	220.43mg	18%
Total Carbs	12.91g	16%
Sugars	2.18g	33%
Dietary Fiber	3.84g	57%
Protein	3.56g	27%
Vitamin C	20mg	125%
Vitamin A	0.4mg	45%
Iron	6.3mg	130%
Calcium	47.9mg	18%

* 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.

Tastes

salty
savory
bitter
sweet

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