45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 4 persons
Weight Per Serving: 563g
Price Per Serving: 1.05$
280kcal
Nutrition
Calories: 280kcal
Protein: 12.41%
Fat: 25.5%
Carbs: 62.09%
Ingredients
- 3 cups butternut squash cubed peeled () ( 1 1/4 pounds)
- 15 ounce pinto beans rinsed drained canned
- 14.5 ounce canned tomatoes diced undrained canned
- 1 pepper flakes dried seeded
- 1 cup corn kernels frozen
- 0.3 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 cup onion diced
- 2 teaspoons paprika
- 0.3 teaspoon salt
- 2 tablespoons vegetable oil
- 2.5 cups water divided
Equipment
Directions
- Heat vegetable oil in a large Dutch oven over medium-high heat.
- Add the squash and onion, and saut 5 minutes.
- Add 1 cup water and the next 4 ingredients (1 cup water through chile); cover and cook 5 minutes.
- Add 1 1/2 cups water, salt, and tomatoes; cover, reduce heat, and simmer 20 minutes.
- Add the corn and beans; cover and cook 15 minutes. Discard the chile.
Nutrition Facts
Properties
Nutrition Score
24.800434796706%
Flavonoids
Nutrients percent of daily need