Ingredients
8
8 servings
- •1 tablespoon vegetable oil
- •1 cup chopped onions
- •0.75 cup chopped carrots
- •3 cloves garlic, minced
- •1 cup chopped green bell pepper
- •1 cup chopped red bell pepper
- •0.75 cup chopped celery
- •1 tablespoon chili powder
- •1.5 cups chopped fresh mushrooms
- •1 (28 ounce) can whole peeled tomatoes with liquid, chopped
- •1 (19 ounce) can kidney beans with liquid
- •1 (11 ounce) can whole kernel corn, undrained
- •1 tablespoon ground cumin
- •1.5 teaspoons dried oregano
- •1.5 teaspoons dried basil
Instructions
- Heat oil in a large saucepan over medium heat. Sauté onions, carrots, and garlic in hot oil until tender. Add bell peppers, celery, and chili powder. Cook, stirring occasionally, until vegetables are tender, about 6 minutes.
- Stir in mushrooms and cook until softened, about 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, then reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.
Nutritional Facts
Per 8 servings
- Calories: 155
- Carbohydrate: 29g
- Fat: 3g
- Fiber: 8g
- Protein: 7g
- Sugar: 7g
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