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Prep Time:30 minsTotal Time:30 minsServings:10Yield:10 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:10Yield:10 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupall-purpose flour⅓cupextra-virgin olive oil1smallbutternut squash, peeled, seeded and cubed (3/4- to 1-inch)2cupschopped yellow onions2cupschopped poblano peppers1cupchopped celery8cupslow-sodium vegetable broth1(28 ounce) canwhole plum tomatoes, drained and crushed1¾teaspoonssalt3cupsfresh okra, trimmed and sliced (3/4-inch)3cupschopped zucchini2(15 ounce) cansno-salt-added pinto beans, rinsed2tablespoonshot sauce1tablespoonred-wine vinegar½teaspoonground pepper4cupscooked brown rice, warmed
Cook Mode(Keep screen awake)
Ingredients
½cupall-purpose flour
⅓cupextra-virgin olive oil
1smallbutternut squash, peeled, seeded and cubed (3/4- to 1-inch)
2cupschopped yellow onions
2cupschopped poblano peppers
1cupchopped celery
8cupslow-sodium vegetable broth
1(28 ounce) canwhole plum tomatoes, drained and crushed
1¾teaspoonssalt
3cupsfresh okra, trimmed and sliced (3/4-inch)
3cupschopped zucchini
2(15 ounce) cansno-salt-added pinto beans, rinsed
2tablespoonshot sauce
1tablespoonred-wine vinegar
½teaspoonground pepper
4cupscooked brown rice, warmed
DirectionsWhisk flour and oil in a 7-quart pot. Cook over medium heat, stirring frequently, until the mixture is deeply browned (the color of milk chocolate), 10 to 12 minutes. Add squash, onions, poblanos and celery; cook, stirring occasionally, until the vegetables are well coated and warmed through, about 5 minutes. Stir in broth, crushed tomatoes and salt; bring the mixture to a boil over high heat. Stir in okra; reduce heat to medium-high and simmer for 5 minutes. Stir in zucchini and beans; simmer until the squash is tender, about 5 minutes. Stir in hot sauce, vinegar and pepper. Serve over rice.Originally appeared: EatingWell.com, December 2019
Directions
Whisk flour and oil in a 7-quart pot. Cook over medium heat, stirring frequently, until the mixture is deeply browned (the color of milk chocolate), 10 to 12 minutes. Add squash, onions, poblanos and celery; cook, stirring occasionally, until the vegetables are well coated and warmed through, about 5 minutes. Stir in broth, crushed tomatoes and salt; bring the mixture to a boil over high heat. Stir in okra; reduce heat to medium-high and simmer for 5 minutes. Stir in zucchini and beans; simmer until the squash is tender, about 5 minutes. Stir in hot sauce, vinegar and pepper. Serve over rice.
Originally appeared: EatingWell.com, December 2019
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Nutrition Facts(per serving)322Calories9gFat53gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
