Winter Vegetable Chili Recipe

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Winter Vegetable Chili
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Ingredients:

Directions:

  1. In 5-quart Dutch oven over medium-high heat, heat 2 teaspoons olive oil.
  2. Add butternut squash and cook, stirring occasionally, until golden; remove.
  3. In same pan heat 2 more teaspoons olive oil; cook carrots and onion until well browned.
  4. Stir in chili powder; cook 1 minute, stirring.
  5. Add tomatoes with their liquid, chiles with their liquid, vegetable broth, and salt; over high heat, heat to boiling.
  6. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally with spoon to break up tomatoes.
  7. Stir in black beans and butternut squash; over high heat, heat to boiling.
  8. Reduce heat to low; cover and simmer 15 minutes or until squash is tender and chili thickens.
  9. Stir in cilantro.
  10. Serve with sour cream, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 148.62 Kcal (622 kJ)
Calories from fat 54.2 Kcal
% Daily Value*
Total Fat 6.02g 9%
Cholesterol 3.21mg 1%
Sodium 473.53mg 20%
Potassium 580.27mg 12%
Total Carbs 21.99g 7%
Sugars 3.98g 16%
Dietary Fiber 6.49g 26%
Protein 5.03g 10%
Vitamin C 9.2mg 15%
Vitamin A 0.5mg 17%
Iron 2.6mg 15%
Calcium 80.5mg 8%
Amount Per 100 g
Calories 107.84 Kcal (452 kJ)
Calories from fat 39.33 Kcal
% Daily Value*
Total Fat 4.37g 9%
Cholesterol 2.33mg 1%
Sodium 343.59mg 20%
Potassium 421.04mg 12%
Total Carbs 15.96g 7%
Sugars 2.89g 16%
Dietary Fiber 4.71g 26%
Protein 3.65g 10%
Vitamin C 6.7mg 15%
Vitamin A 0.4mg 17%
Iron 1.9mg 15%
Calcium 58.4mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.7
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

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