Directions:
- Heat olive oil in a large pot over medium-high heat. Add garlic, onion, carrots, celery, potatoes, chili powder, paprika, salt, and pepper. Cook, stirring occasionally, until potatoes are golden brown, about 10 minutes.
- Toss yellow squash, spinach leaves, corn, pinto beans, and spaghetti squash into the pot. Continue to stir until spinach leaves have wilted, 1 to 2 minutes.
- Pour vegetable broth, water, and green chiles into the mixture. If necessary, add more water to make sure vegetables are covered. Bring stew to a boil, then reduce heat to medium low, cover, and simmer until the vegetables are tender, about 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.01 Kcal (816 kJ) | ||
| Calories from fat | 33.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 6% | |
|---|---|---|---|
| Cholesterol | 0.62mg | 0% | |
| Sodium | 610.35mg | 25% | |
| Potassium | 1130.2mg | 24% | |
| Total Carbs | 36.8g | 12% | |
| Sugars | 10.33g | 41% | |
| Dietary Fiber | 8.84g | 35% | |
| Protein | 7.29g | 15% | |
| Vitamin C | 32.2mg | 54% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 4.5mg | 25% | |
| Calcium | 150.2mg | 15% | |
| Amount Per 100 g | |||
| Calories | 44.9 Kcal (188 kJ) | ||
| Calories from fat | 7.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.86g | 6% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 0% | |
| Sodium | 140.53mg | 25% | |
| Potassium | 260.23mg | 24% | |
| Total Carbs | 8.47g | 12% | |
| Sugars | 2.38g | 41% | |
| Dietary Fiber | 2.04g | 35% | |
| Protein | 1.68g | 15% | |
| Vitamin C | 7.4mg | 54% | |
| Vitamin A | 0.2mg | 31% | |
| Iron | 1mg | 25% | |
| Calcium | 34.6mg | 15% | |
* 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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