1. Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery and chili powder. Cook until vegetables are tender, about 6 minutes.
2. Stir in tomatoes, beans and corn. Season with cumin, oregano and basil. Bring to a boil and reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.
3. Stir in fresh cilantro and serve over rice.
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|Serving Size: 1 Serving (248g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 46 (22%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 271.3mg||9 %|
|Potassium 712.8mg||19 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 22.9g|
|Protein 9.3g||13 %|
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Calories per serving: 207
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