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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Chilean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in large pot over medium-low heat. Stir in paprika, then add onions and cook until soft, about 15 minutes. | 2. Add navy beans and broth to pot, then add winter squash and lima beans. Cover and simmer over low heat until squash begins to soften, about 30 minutes. Add up to 1/4 cup water if mixture becomes too dry. | 3. Stir corn and basil into pot and cook, uncovered, until the corn is tender and sauce is thick, about 5 minutes. Season to taste with salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
paprika	1	tablespoon	sweet	19.176	3.6713	0.9615	0.8765
yellow onion	1		peeled chopped	-	-	-	-
navy bean	1	can	drained	104.4678	20.3478	9.5892	1.0915
vegetable broth	3 1/4	cups		527.67	85.5465	19.3479	12.4722
winter squash	3	cups	peeled cubed	168.0	43.763999999999996	3.36	0.42
lima bean	1 1/2	1/2		264.42	47.1978	16.0056	2.0124
corn kernel	1 1/2	1/2		277.065	54.715	7.6563	3.0033
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
salt black pepper				-	-	-	-

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