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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Chilean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, paprika, cayenne and oregano and cook, stirring, until fragrant, about 1 minute. | 2. Stir in the pimientos, tomatoes, squash, water and salt and bring to a simmer. Cook the stew, covered, stirring occasionally, until the squash is almost tender, about 15 minutes. Uncover and simmer vigorously until almost no liquid remains in the pan, about 5 minutes. Add the beans and corn and cook until the corn is just tender, about 5 minutes. Stir in the basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	2		sliced	128.0	29.888	3.52	0.32
garlic clove	2		chopped	-	-	-	-
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
pimiento	2	tablespoons	drained chopped	-	-	-	-
tomato	1	cup	canned crushed	41.4	9.18	2.16	0.36
butternut squash lengthwise	1	halved	peeled seeded cut	-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
salt	2	teaspoons		-	-	-	-
kidney bean	2	cups	drained rinsed	106.72	15.088	15.456	1.84
corn kernel	2	cups		369.42	72.9534	10.2084	4.0044
basil	1/2	cup	chopped	2.76	0.318	0.37799999999999995	0.0768

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.