Make this simple yet tasty recipe and enjoy for dinner or for lunches throughout the week. Substitute black beans or pinto beans or use a combination of your favorite. Note that this recipe makes a small batch, so double it if you want leftovers.
1/2 medium yellow onion, chopped
1/2 large green bell pepper, chopped
3 cloves garlic, finely chopped
2 cups low-sodium vegetable broth, divided
2 teaspoons no-salt-added chili powder
2 (15-ounce) cans no-salt added kidney beans, rinsed and drained
1 (15-ounce) can no-salt-added diced tomatoes
1/4 teaspoon ground black pepper
1/4 cup chopped cilantro (optional)
Sliced fresh jalapeño peppers (optional)
Heat a large saucepot over medium-high heat until hot. Add onion, bell pepper and garlic and cook, stirring frequently, about 3 minutes or until beginning to brown and stick to the pan. Stir in 1/2 cup broth and cook 3 to 4 minutes longer or until vegetables are tender and most liquid has evaporated. Stir in chili powder and cook 1 minute, stirring constantly. Add remaining broth, beans and tomatoes and bring to a boil. Reduce heat to medium-low and simmer, partially covered, about 30 minutes or until vegetables and beans are tender and sauce is thickened. Stir in black pepper. Serve with cilantro and jalapeños, if using.
Per serving: 230 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 150mg sodium, 43g total carbohydrate (15g dietary fiber, 7g sugar), 13g protein
Source: Whole Foods Market