Directions:
- Heat oil in heavy large pot over medium heat. Add onion and sauté 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 374.65 Kcal (1569 kJ) | ||
| Calories from fat | 30.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.37g | 5% | |
|---|---|---|---|
| Sodium | 47.43mg | 2% | |
| Potassium | 1986.47mg | 42% | |
| Total Carbs | 71.86g | 24% | |
| Sugars | 11.03g | 44% | |
| Dietary Fiber | 16.04g | 64% | |
| Protein | 19.31g | 39% | |
| Vitamin C | 59.5mg | 99% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 5.9mg | 33% | |
| Calcium | 196.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 94.87 Kcal (397 kJ) | ||
| Calories from fat | 7.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.85g | 5% | |
|---|---|---|---|
| Sodium | 12.01mg | 2% | |
| Potassium | 503.02mg | 42% | |
| Total Carbs | 18.2g | 24% | |
| Sugars | 2.79g | 44% | |
| Dietary Fiber | 4.06g | 64% | |
| Protein | 4.89g | 39% | |
| Vitamin C | 15.1mg | 99% | |
| Vitamin A | 0.4mg | 51% | |
| Iron | 1.5mg | 33% | |
| Calcium | 49.8mg | 20% | |
* 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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