Ingredients
- 2 cups diced onions
- 2 cups diced celery
- 2 tablespoons olive oil
- 3 cups potatoes cut in 1/2-inch cubes
- 1 ½ cups carrots cut in 1/4-inch cubes
- 2 cups zucchini cut in 1-inch cubes
- 1 cup red pepper cored, seeded and cut in 1-inch cubes
- 2 cups cooked pinto or kidney beans
- 1 cup corn kernels
- 1 tablespoon minced garlic
- 4 cups crushed fresh or canned, drained tomatoes
- 1 cup tomato sauce
- 2 tablespoons ground cumin
- ½ cup very mild pure chili powder (see note)
- ½ cup water
- Nutritional Information
Nutritional analysis per serving (6 servings)
461 calories; 8 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 81 grams carbohydrates; 28 grams dietary fiber; 15 grams sugars; 22 grams protein; 764 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Saute onions and celery in hot oil until soft.
- Add remaining ingredients; cover and simmer until vegetables are tender, about 30 minutes.
- If Mexican chili powder is unavailable, substitute 3 tablespoons sweet Hungarian paprika plus with 1 tablespoon hot Hungarian paprika.
Dining and Cooking