| 12 | 45 | 173 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 35 min | 12 |
| 1 large | White onion (diced) |
| 2 tbsp | Extra virgin olive oil |
| 2 1/2 tsp | Sea Salt |
| 1 medium pepper(s) | Red bell pepper (diced) |
| 1 medium pepper(s) | Green bell pepper (diced) |
| 2 large | Carrots (diced) |
| 1 large | Zucchini (diced) |
| 3 tbsp | Chili powder |
| 2 can(s) (15 oz) | Red kidney beans, canned, drained (rinsed) |
| 1 can (15oz) | Navy beans, canned (drained and rinsed) |
| 1 can(14oz) | Crushed tomatoes canned (unsalted) |
| 1 can(s) (28oz) | Diced tomatoes, canned (unsalted) |
1. In a large pot, sauté onions with 2 Tbsp. olive oil for about 2 minutes at a medium-high heat.
2. Add peppers, carrot, zucchini and 1 Tbsp. of the chili powder and sauté for 2 more minutes.
3. Add the beans, tomatoes, salt and remaining 2 Tbsp. of chili powder.
4. Bring to a boil, reduce heat to medium-low and simmer, covered, for about 25-30 minutes, stirring occasionally.
5. Remove from heat and let stand for another 10 minutes.
When in season, use 3 1/2 cups peeled and diced fresh tomatoes instead of canned.
Vegetables
provide key vitamins and minerals important for good health and maintenance of the body!
Beans
are a great source of vegetarian protein and they are high in fiber which may help to promote healthy digestion!
| Meat Alternative | 0.7 |
| Vegetables | 2.6 |
