•Heat oil in a large saucepan over medium heat, add onions until soft
•Add carrots, bell peppers, sweet potatoe
•Cook, stirring, until the onions are golden, 12 to 15 minutes.
•Add jalapeno pepper(s), chili powder, and cumin.
•Cook, stirring for 2 minutes.
•Stir in tomatoes, dark red kidney beans, tomato juice, and salt.
•Bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally and adding more tomato juice or water as needed, until the flavors are blended, about 45 minutes. Taste and adjust the seasonings. Ladle into bowls and serve over rice with sour cream, grated monteray Jack cheese, and/or chopped parsley or cilantro.
Millie used colliflower and cannelli beans, and omitted the parsley, not sure if she used the cumin, but I like it so I added it to my recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1152g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 20 (4%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 105.3mg||4 %|
|Potassium 1721.5mg||45 %|
|Total Carbohydrate 108.8g||32 %|
|Dietary Fiber 18.9g||76 %|
|Sugars, other 89.9g|
|Protein 12.8g||18 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 477
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!