Directions:
- Preheat the oven to 400 degrees. Pierce sweet potatoes with a fork and place on a baking sheet. Bake about 1 hour and 15 minutes, or until tender.
- Saute bell pepper and onions in a small amount of broth or water over medium heat until soft and golden, about 10 minutes. Add garlic and cook for 2 minutes more. Stir in spices, tomatoes, and beans and bring to boil. Reduce heat, cover, and simmer for 20 minutes.
- Add squash and jalapeno. Cook, covered, about 6 minutes or until squash is crisp-tender. Place one peeled, slightly mashed sweet potato on each plate. Top with chili and drizzle with freshly squeezed lime juice, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.62 Kcal (936 kJ) | ||
| Calories from fat | 5.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.6g | 1% | |
|---|---|---|---|
| Sodium | 136.22mg | 6% | |
| Potassium | 1048.15mg | 22% | |
| Total Carbs | 49.98g | 17% | |
| Sugars | 15.91g | 64% | |
| Dietary Fiber | 8.44g | 34% | |
| Protein | 6.54g | 13% | |
| Vitamin C | 114.1mg | 190% | |
| Vitamin A | 3.7mg | 123% | |
| Iron | 43.1mg | 240% | |
| Calcium | 98.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 50.64 Kcal (212 kJ) | ||
| Calories from fat | 1.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.14g | 1% | |
|---|---|---|---|
| Sodium | 30.85mg | 6% | |
| Potassium | 237.36mg | 22% | |
| Total Carbs | 11.32g | 17% | |
| Sugars | 3.6g | 64% | |
| Dietary Fiber | 1.91g | 34% | |
| Protein | 1.48g | 13% | |
| Vitamin C | 25.8mg | 190% | |
| Vitamin A | 0.8mg | 123% | |
| Iron | 9.8mg | 240% | |
| Calcium | 22.3mg | 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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