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Ingredients

1 1/2 cups beans I used ¾ cup kidney beans and ¾ cup pinto beans, or 1-15 oz can of beans
1 clove garlic minced
1 tomatoes medium size, diced small
2 tbsps tomato paste
1 tsp cumin
1/2 tsp paprika
1/2 tsp dried oregano
1/4 tsp salt
1/8 tsp pepper
1/4 tsp brown sugar or coconut sugar
1 tbsp water or vegetable broth
2 1/2 cups butternut squash diced
1 clove garlic
1/8 tsp onion powder
1 pinch ground nutmeg
1/4 tsp salt
1/8 tsp pepper
1 cup water or more depending on desired consistency
jalapeno chilies slices for topping

Nutrition Facts

240
calories
7
g fat
7
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 240
Calories From Fat 60
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat g
Cholesterol 0mg
0%
Sodium 660mg
28%
Potassium 1190mg
34%
Total Carbohydrates 43g
14%
Dietary Fiber 8g
32%
Sugars 7g
Protein 8g
16%
Vitamin A
210%
Vitamin C
80%
Calcium
10%
Iron
25%

Weight Watchers Points

PointsPlus: 7
SmartPoints: 8