Recipe Details
Ingredients
-
1(28 ounce) candiced tomatoes
-
3cupswater
-
1(15.5 ounce) cankidney beans, drained
-
1(15.5 ounce) canred beans, drained
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1yellow onion, diced
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1(6 ounce) cantomato paste
-
1(6 ounce) canmushroom stems and pieces, drained
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½yellow bell pepper, diced
-
½orange bell pepper, diced
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3tablespoonschili powder
-
2tablespoonsgarlic powder
-
2pinchessalt
Cooking Directions
-
Combine diced tomatoes, water, kidney beans, red beans, onion, tomato paste, mushrooms, yellow bell pepper, orange bell pepper, chili powder, garlic powder, and salt in a large saucepan over high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until all vegetables are tender, about 30 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories220 | |
| % Daily Value * | |
| Total Fat 2g |
2% |
| Saturated Fat 0g |
1% |
| Sodium 1009mg |
44% |
| Total Carbohydrate 43g |
15% |
| Dietary Fiber 13g |
48% |
| Total Sugars 12g |
|
| Protein 12g |
|
| Vitamin C 58mg |
291% |
| Calcium 130mg |
10% |
| Iron 7mg |
37% |
| Potassium 691mg |
15% |
* 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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