In a 3 qt saucepan over medium heat, saute the onions, carrots and celery in the oil for 5 minutes, or until softened. Add the peppers, cumin, coriander and chili powder; stir well.
Add the broth and corn. Cover and simmer for 15 minutes. Add the beans and heat through. Sprinkle with the cilantro before serving.
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|Serving Size: 1 Serving (440g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 37 (20%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 226.1mg||8 %|
|Potassium 768.2mg||20 %|
|Total Carbohydrate 34.6g||10 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 29.4g|
|Protein 9.9g||14 %|
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Calories per serving: 189
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