18 Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 2 bell peppers (1 red, 1 yellow), chopped
  • Kosher salt
  • 3 cloves garlic, minced
  • 1 tablespoon ancho chile powder
  • 1 tablespoon hot or mild New Mexico chile powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons dried oregano
  • 2 tablespoons tomato paste
  • 1 28-ounce can diced fire-roasted tomatoes
  • 2 15-ounce cans black beans (do not drain)
  • 2 bay leaves
  • 1 small butternut squash (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 1/2 cups)
  • 1 small rutabaga (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 1/2 cups)
  • Pepitas, sliced scallions and shredded cheddar cheese, for topping
  • Cornbread, for serving
Nutrition
294
15% daily value
6 servings
                                       
                                            vegetarian
     

Fat

13% 8

Saturated

6% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

16% 47

Carbs (net)

- 30

Fiber

70% 17

Sugars

- 11

Sugars, added

- 0

Protein

25% 12

Cholesterol

- 0

Sodium

46% 1115

Calcium

18% 181

Magnesium

26% 110

Potassium

27% 1287

Iron

32% 6

Zinc

14% 2

Phosphorus

37% 259

Vitamin A

45% 407

Vitamin C

110% 99

Thiamin (B1)

92% 1

Riboflavin (B2)

27% 0

Niacin (B3)

24% 4

Vitamin B6

46% 1

Folate equivalent (total)

37% 148

Folate (food)

- 148

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

37% 5

Vitamin K

16% 19
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