Directions:
- Heat the oil in a large heavy pot over medium-low heat. Add the onions, garlic and peppers. Cook for 10 minutes, stirring occasionally, until the vegetables have wilted. Add the chili powder, cumin, oregano, allspice, and red pepper flakes and cook for 1 minute longer, stirring to coat the vegetables well with spices.
- Stir in the tomatoes with their juices, the red wine, butternut squash, orange zest, salt and pepper. Bring to a boil, reduce the heat to medium-low, and simmer uncovered for 20 minutes, or until the squash is tender. Adjust the seasonings to taste.
- Fold in the kidney beans and simmer 10 minutes longer. Just before serving, stir in the cilantro and parsley. Serve garnished with the scallions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.25 Kcal (550 kJ) | ||
| Calories from fat | 39.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.39g | 7% | |
|---|---|---|---|
| Sodium | 59.17mg | 2% | |
| Potassium | 480.58mg | 10% | |
| Total Carbs | 18.95g | 6% | |
| Sugars | 5.29g | 21% | |
| Dietary Fiber | 4.81g | 19% | |
| Protein | 3.48g | 7% | |
| Vitamin C | 52.1mg | 87% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 15.3mg | 85% | |
| Calcium | 81.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 80.92 Kcal (339 kJ) | ||
| Calories from fat | 24.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 7% | |
|---|---|---|---|
| Sodium | 36.48mg | 2% | |
| Potassium | 296.31mg | 10% | |
| Total Carbs | 11.68g | 6% | |
| Sugars | 3.26g | 21% | |
| Dietary Fiber | 2.96g | 19% | |
| Protein | 2.14g | 7% | |
| Vitamin C | 32.2mg | 87% | |
| Vitamin A | 0.7mg | 37% | |
| Iron | 9.4mg | 85% | |
| Calcium | 50.4mg | 8% | |
* 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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