Fall Recipe
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped carrot
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- Hot sauce to taste
- 1 cup corn (canned or frozen)
- 2 (14.5-ounce) cans diced tomatoes, undrained, low sodium
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained1 (6-ounce) can tomato paste
Preparation
Heat oil in a large Dutch oven over medium-high heat. Add onion, carrots and garlic; sauté 3 minutes or until tender. Add all other ingredients and bring to a boil. Simmer for 30 minutes. Ladle into bowls. Options: Serve with low fat sour cream, chopped green onion, red or green peppers, nacho chips and a variety of hot sauces.