|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.
provide key vitamins and minerals important for good health and maintenance of the body!
are a great source of vegetarian protein and they are high in fiber which may help to promote healthy digestion!