Heat oil in a large soup pot over medium high heat. Add onion, carrot, bell pepper, and jalapeno. Cook 4 minutes or until beginning to soften. Add tomatoes with their juices, stir in chilli powder and salt and pepper to taste. Gently stir in beans. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally.
256 Calories 40 Grams Carbs 11 grams fiber 10 grams protein 7 grams fat
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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 20 (41%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 51mg||2 %|
|Potassium 196.6mg||5 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 4.8g|
|Protein 1g||1 %|
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Calories per serving: 49
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