Five Bean Chili
|Extra virgin olive oil||1 Tablespoon|
|Onions||2 Large, chopped|
|Jalapeno chili pepper||1 , chopped with seeds (Wear Plastic Gloves When Handling)|
|Butternut squash||1 Large, peeled, seeded and chopped|
|Parsnips||4 Medium, peeled and chopped|
|Vegetable broth||3 1⁄2 Cup (56 tbs)|
|Canned beans||75 Ounce, rinsed and drained (5 Cans, 15 Ounce Each Choose A Variety Of 5 Beans, Such As Black, Kidney, Garbanzo, Cannellini And Pinto Beans)|
|Tomatoes with garlic||28 Ounce, diced (1 Can)|
|Chili powder||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Chopped fresh cilantro||2 Tablespoon|
Heat the oil in a large saucepot over medium-high heat.
Add the onions and cook, stirring frequently, for 2 minutes.
Add the chile pepper (if using), squash, and parsnips and cook, stirring frequently, for 3 minutes.
Add the broth, beans, tomatoes (with juice), chili powder, and cumin and bring to a boil over high heat.
Reduce the heat to low and simmer, uncovered, for 20 minutes, or until the parsnips and squash are tender.
Stir in the cilantro.
Calories 1096 Calories from Fat 69
% Daily Value*
Total Fat 8 g12.1%
Saturated Fat 1.2 g6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3719.6 mg155%
Total Carbohydrates 221 g73.5%
Dietary Fiber 50.7 g202.9%
Sugars 31 g
Protein 51 g102.1%
Vitamin A 1263.8% Vitamin C 287.6%
Calcium 68.4% Iron 94%
*Based on a 2000 Calorie diet