19 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
  • Pepitas, sliced scallions and shredded cheddar cheese, for topping
  • Cornbread, for serving
Nutrition
220
11% daily value
8 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

10% 6

Saturated

5% 1

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

12% 35

Carbs (net)

- 22

Fiber

52% 13

Sugars

- 8

Sugars, added

- 0

Protein

18% 9

Cholesterol

- 0

Sodium

15% 359

Calcium

14% 135

Magnesium

20% 83

Potassium

21% 965

Iron

24% 4

Zinc

10% 1

Phosphorus

28% 194

Vitamin A

34% 306

Vitamin C

82% 74

Thiamin (B1)

69% 1

Riboflavin (B2)

21% 0

Niacin (B3)

18% 3

Vitamin B6

34% 0

Folate equivalent (total)

28% 111

Folate (food)

- 111

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

27% 4

Vitamin K

12% 14

Sugar alcohols

- 0

Water

- 291
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