Chilean Harvest Vegetable Stew

1. In large pot, sauté in 3T. oil: onion, garlic, chili powder, chili peppers, salt, pepper, and oregano.

2. Add and cook until tender: tomatoes, pumpkin or winter squash, corn.

3. Add: white beans with liquid.

4. Simmer at least 30 minutes. The soup will be thick and chunky, with a mild spicy flavor.

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Nutrient	Quantity
Total fats	48.2682 g
Protein	105.2382 g
Carbohydrates	349.7622 g
Energy	2155.0962 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.6223 g
Water	688.0288 g
Aspartic acid	12.1996 g
Calcium, Ca	855.5682 mg
Lutein + zeaxanthin	2169.3605 g
Fiber, total dietary	119.5696 g
Fatty acids, total saturated 22:0	0.0015 g
Fatty acids, total trans-polyenoic 13:0	0.0007 g
Carotene, beta	1627.3445 g
Niacin	13.2164 mg
Vitamin A, RAE	547.1712 g
Arginine	6.2343 g
Riboflavin	1.2157 mg
Tocopherol, beta	0.0288 mg
Fatty acids, total polyunsaturated 15:0	0.0029 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0586 g
Fatty acids, total saturated 20:1	0.0178 g
Glutamic acid	17.1365 g
Sodium, Na	194.392 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8753 g
Total lipid (fat)	48.2682 g
Manganese, Mn	6.5735 mg
Fructose	10.8747 g
Proline	4.8089 g
Fatty acids, total saturated 16:0	12.2001 g
Fatty acids, total saturated 8:0	0.4276 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.3572 g
Sucrose	4.1902 g
Choline, total	102.0197 mg
Sugars, total	31.0342 g
Serine	5.4878 g
Fatty acids, total saturated 10:0	0.9674 g
Fatty acids, total saturated 18:0	4.8781 g
Fatty acids, total saturated 20:4 undifferentiated	0.0029 g
Vitamin B-6	2.592 mg
Selenium, Se	58.6435 g
Ash	20.3014 g
Fatty acids, total saturated 18:1 undifferentiated	11.4455 g
Pantothenic acid	5.6501 mg
Phenylalanine	5.4618 g
Copper, Cu	3.1196 mg
Betaine	0.5566 mg
Thiamin	3.8371 mg
Retinol	316.416 g
Methionine	1.5814 g
Iron, Fe	36.8553 mg
Carbohydrate, by difference	349.7622 g
Phosphorus, P	2314.8805 mg
Folate, total	1886.5037 g
Tocopherol, gamma	0.9551 mg
Fatty acids, total saturated 4:0	1.2388 g
Lycopene	5751.337 g
Alanine	4.7769 g
Cholesterol	98.304 mg
Valine	5.3854 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	3.8288 g
Glycine	4.0176 g
Carotene, alpha	328.734 g
Glucose (dextrose)	15.9615 g
Fatty acids, total saturated 14:0	3.8641 g
Zinc, Zn	14.2091 mg
Isoleucine	4.4656 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	1.08 g
Fatty acids, total polyunsaturated	5.4549 g
Fatty acids, total saturated 14:1	0.0059 g
Tocotrienol, gamma	0.077 mg
Leucine	8.3877 g
Tocotrienol, alpha	0.1749 mg
Vitamin A, IU	5682.9712 IU
Folate, DFE	1886.5037 g
Tryptophan	1.1822 g
Vitamin C, total ascorbic acid	80.6899 mg
Phytosterols	43.43 mg
Fatty acids, total polyunsaturated 16:1 c	0.0116 g
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	1.2978 g
Fatty acids, total saturated 20:0	0.0218 g
Fatty acids, total saturated 6:0	0.7339 g
Starch	16.53 g
Tyrosine	2.9794 g
Vitamin B-12	0.0038 g
Vitamin K (phylloquinone)	29.3726 g
Fatty acids, total saturated	26.2644 g
Histidine	2.8498 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0004 g
Fatty acids, total monounsaturated	12.915 g
Threonine	4.3017 g
Folate, food	1886.5037 g
Fatty acids, total polyunsaturated 17:0	0.0033 g
Fatty acids, total polyunsaturated 24:0	0.0087 g
Cryptoxanthin, beta	427.9088 g
Vitamin E (alpha-tocopherol)	3.6442 mg
Magnesium, Mg	956.9812 mg
Lysine	6.7727 g
Potassium, K	8359.5867 mg
Cystine	1.0984 g
Fluoride, F	7.0971 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Oil	3 tablespoons	336.384	0	38.2003
Pumpkin	2 cups	9.9	2.1648	0.0462
Onion	1	64	14.944	0.16
Tomato	1.5 cups	40.23	8.6942	0.447
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Corn	2 cups	249.4	54.23	3.915
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	1	0	0	0
chili powder	1 teaspoon	7.614	1.3419	0.3856
white bean	2 cups	1444.8	267.675	5.074
hot green chili pepper	1	0	0	0