Photo: Cala
Estimated Nutrition (whole recipe, rough)
302
Calories
6g
Protein
16g
Fat
40g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 teaspoons olive oil
- 2 cups peeled cubed butternut squash (about 3/4 pound)
- 2 cups chopped onions
- 1 cup chopped red bell pepper
- 1 cup chopped celery
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 (4.5-ounce) can chopped green chilies
- 4 cups canned vegetable broth
- 1 (15.5-ounce) can white hominy or whole-kernel corn, drained
- 1/4 cup fresh lime juice
- 2 tablespoons minced fresh cilantro
- =
Directions
1
Heat in a large Dutch oven over medium-high heat. Add squash and the next 6 ingredients, and saut? 3 minutes. Add vegetable broth and hominy, and bring to a boil. Reduce heat, and simmer, uncovered, 35 minutes or until vegetables are tender. Remove from heat, and stir in lime juice and cilantro.
Recipe sourced from
fandom