Recipe Details
Ingredients
-
1tablespoonvegetable oil
-
1cupchopped onions
-
¾cupchopped carrots
-
3clovesgarlic, minced
-
1cupchopped green bell pepper
-
1cupchopped red bell pepper
-
¾cupchopped celery
-
1tablespoonchili powder
-
1 ½cupschopped fresh mushrooms
-
1(28 ounce) canwhole peeled tomatoes with liquid, chopped
-
1(19 ounce) cankidney beans with liquid
-
1(11 ounce) canwhole kernel corn, undrained
-
1tablespoonground cumin
-
1 ½teaspoonsdried oregano
-
1 ½teaspoonsdried basil
Cooking Directions
-
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.
-
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.
Ellyx3
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories155 | |
| % 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.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
