Heat oil in large saucepan. Add onion, bell pepper, eggplant and garlic. Cook over medium heat, stirring occasionally, until vegetables are tender, about 10 mins. Stir in kidney beans, stewed tomatoes, crushed tomatoes, parsley and chili powder, oregano, thyme, salt and pepper. Cook over low heat, stirring frequently about 20 mins. Remove from heat; let stand 5-10 mins before serving. Serve topped with scallions. Per serving: 209 cals, 10g prot, 3g fat, 38g carb, 0 chol, 1138mg sod, 11g fiber From Vegetarian Times, January 1996 Typed by Lisa Greenwood Made on 1/11/96 Delicious Posted to MM-Recipes Digest V4 #063 by BobbieB1@aol.com on Mar 3, 1997.
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|Serving Size: 1 Serving (2181g)|
|Recipe Makes: 1|
|Calories from Fat: 190 (15%)|
|Amt Per Serving||% DV|
|Total Fat 21.2g||28 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 7g|
|Cholesterol 0mg||0 %|
|Sodium 3732.1mg||129 %|
|Potassium 5480.6mg||144 %|
|Total Carbohydrate 227.7g||67 %|
|Dietary Fiber 73.6g||294 %|
|Sugars, other 154.1g|
|Protein 62.2g||89 %|
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Calories per serving: 1252
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