Vegetarian White Bean & Butternut Squash Chili Recipe
Recipe By EatingWell
For a quick-cooking soup, this one-pot, high-fiber vegetarian chili is deeply flavorful--so much so that tasters couldn't believe it was meat-free We add a little flour and cook the stew with the lid off to thicken the chili and give it a hearty texture.
4.4
19 Rating -
Rate
Non Vegdiet
15minstotal
15m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Vegetarian White Bean & Butternut Squash Chili Recipe
- 1/2 tablespoon Olive oil
- 1/4 cup Chopped yellow onion
- 1/4 tablespoon Finely chopped garlic
- 1/2 tablespoon Canned tomato paste
- 1/2 tablespoon Chili powder
- 1/4 tablespoon All purpose flour
- 1/2 teaspoon Ground Cumin
- 1/4 can No salt added cannellini beans, drained and rinsed
- 1/4 can No salt added fire roasted tomatoes
- 3/4 cup Unsalted chicken stock
- 1/2 cup Chopped butternut squash
- 0.28 teaspoon Kosher salt
- 0.13 teaspoon Black pepper
- 0.38 tablespoon Apple cider vinegar
- 1/2 tablespoon Chopped Fresh Cilantro
- 1/2 tablespoon Toasted pumpkin seed kernels
Nutrition
value
value
351
calories per serving
24 g Fat22 g Protein9 g Carbs4 g FiberOther
Current Totals
- Fat24g
- Protein22g
- Carbs9g
- Fiber4g
MacroNutrients
- Carbs9g
- Protein22g
- Fiber4g
Fats
- Fat24g
Vitamins & Minerals
- Calcium72mg
- Iron3mg
- Vitamin A600mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B944mcg
- Vitamin B120mcg
- Vitamin C21mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium70mg
- Manganese< 1mg
- Phosphorus244mg
- Selenium23mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell