•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.
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|Serving Size: 1 Serving (1270g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 61 (11%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 14.7mg||5 %|
|Sodium 351.9mg||12 %|
|Potassium 1970.8mg||52 %|
|Total Carbohydrate 115g||34 %|
|Dietary Fiber 20.2g||81 %|
|Sugars, other 94.8g|
|Protein 19g||27 %|
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Calories per serving: 559
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