Ingredients
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1 tablespoon vegetable oil
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1 cup chopped onions
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¾ cup chopped carrots
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3 cloves garlic, minced
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1 cup chopped green bell pepper
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1 cup chopped red bell pepper
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¾ cup chopped celery
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1 tablespoon chili powder
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1 ½ cups chopped fresh mushrooms
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1 (28 ounce) can whole peeled tomatoes with liquid, chopped
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1 (19 ounce) can kidney beans with liquid
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1 (11 ounce) can whole kernel corn, undrained
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1 tablespoon ground cumin
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1 ½ teaspoons dried oregano
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1 ½ teaspoons dried basil
Directions
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Heat oil in a large saucepan over medium heat. Sauté onions, carrots, and garlic in hot oil until tender. Add bell peppers, celery, and chili powder. Cook, stirring occasionally, until vegetables are tender, about 6 minutes.
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Stir in mushrooms and cook until softened, about 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, then reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.
Nutrition Facts (per serving)
155 | Calories |
3g | Fat |
29g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 155 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 0g | 2% |
Sodium 423mg | 18% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 8g | 29% |
Total Sugars 7g | |
Protein 7g | 14% |
Vitamin C 58mg | 64% |
Calcium 88mg | 7% |
Iron 4mg | 19% |
Potassium 487mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.