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

  1. Saute onions and celery in hot oil until soft.
  2. 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