Recipe Details
Ingredients
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2tablespoonsolive oil
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1mediumzucchini, sliced
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1mediumyellow squash, sliced
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1mediumred bell pepper, diced
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1mediumgreen bell pepper, diced
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1mediumfresh jalapeno pepper, diced
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1mediumonion, chopped
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4clovesgarlic, minced
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1(28 ounce) cancrushed tomatoes, with liquid
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1(15 ounce) canblack beans, drained and rinsed
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1(15 ounce) canchili beans in spicy sauce, undrained
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1(15 ounce) canwhole kernel corn, drained
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1(6 ounce) cantomato paste
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1tablespoonchili powder
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½teaspoondried oregano
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½teaspoonground black pepper
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¼teaspooncayenne pepper, or to taste
Cooking Directions
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Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, bell peppers, jalapeño, onion, and garlic; cook and stir until tender, about 5 minutes.
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Stir tomatoes, beans, corn, tomato paste, chili powder, oregano, black pepper, and cayenne into vegetable mixture; bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 1 hour.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories188 | |
| % Daily Value * | |
| Total Fat 5g |
6% |
| Saturated Fat 1g |
4% |
| Sodium 670mg |
29% |
| Total Carbohydrate 34g |
12% |
| Dietary Fiber 7g |
26% |
| Total Sugars 6g |
|
| Protein 7g |
15% |
| Vitamin C 25mg |
27% |
| Calcium 80mg |
6% |
| Iron 4mg |
19% |
| Potassium 746mg |
16% |
* 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.
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