Directions:
- Ancho Chile Salsa (make ahead):.
- Combine all ingredients in a bowl, mix well and let sit at least 30 minutes before serving. It will keep refrigerated for a few days.
- Red Bean Chili:.
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Cook onions with salt and pepper until golden, about 10 to 15 minutes.
- Add garlic and cook, stirring frequently, until aroma is released.
- Add beans and water or stock to the pot, along with ancho chili powder, parsnips, and carrots.
- Turn heat up to medium-high and bring to a low boil for 10 minutes.
- Reduce heat to medium, add zucchini and squash, and simmer until all the vegetables are soft, about 15 minutes longer.
- Taste chili and season with salt and pepper as necessary.
- Ladle into bowls and serve hot topped with a spoonful of Ancho Chile Salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.73 Kcal (958 kJ) | ||
| Calories from fat | 163.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.11g | 28% | |
|---|---|---|---|
| Sodium | 459.15mg | 19% | |
| Potassium | 304.86mg | 6% | |
| Total Carbs | 16.86g | 6% | |
| Sugars | 6.93g | 28% | |
| Dietary Fiber | 3.43g | 14% | |
| Protein | 2.88g | 6% | |
| Vitamin C | 26.5mg | 44% | |
| Vitamin A | 2mg | 66% | |
| Iron | 0.4mg | 2% | |
| Calcium | 55.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 72.81 Kcal (305 kJ) | ||
| Calories from fat | 51.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.77g | 28% | |
|---|---|---|---|
| Sodium | 146.15mg | 19% | |
| Potassium | 97.04mg | 6% | |
| Total Carbs | 5.37g | 6% | |
| Sugars | 2.21g | 28% | |
| Dietary Fiber | 1.09g | 14% | |
| Protein | 0.92g | 6% | |
| Vitamin C | 8.4mg | 44% | |
| Vitamin A | 0.6mg | 66% | |
| Iron | 0.1mg | 2% | |
| Calcium | 17.6mg | 6% | |
* 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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