Directions:
- Turn the oven to broil.
- Move one rack to the highest position.
- Put the red peppers on the cookie sheet and put it in the oven.
- Allow the skin to blister and turn completely black, turning the peppers as needed.
- (This step can also be done by putting the peppers on the grill or holding them over a gas burner set to high.) Once the peppers’ skin is completely blackened, put them in a bowl and cover the top with plastic wrap or put them into a brown paper bag and fold the top over several times.
- Allow to sit for 10 minutes.
- Remove the skin by peeling it off with your fingers.
- Cut the top off, get rid of the seeds, and then dice.
- Put as much corn as will fit in a single layer of a lined cookie sheet.
- Put in the oven for a minute or two, rotating if necessary.
- Once most of the corn has turned golden, remove the cookie sheet, turn the kernels, and put back in the oven.
- Peel the sweet potatoes, slice into round slices of an even thickness (about 1/4 inch), and place onto a cookie sheet, in a single layer, covered with parchment paper or aluminum foil.
- Put into the oven for about 1 min (you may want to rotate the cookie sheet after 30 seconds if one section is cooking much faster than the rest).
- Once the slices have become browned (but not black), remove the cookie sheet, flip the slices and repeat.
- Add olive oil to a large pot on med heat.
- Add garlic.
- Cook garlic for a minute, reduce heat, and then add tomatoes and roasted vegetables.
- Add spices, adjusting to you’re your taste.
- Add beans.
- Allow to simmer for a while (20 minutes to an hour or two).
- Serve topped with grated cheddar, sour cream, chopped cilantro, or whatever you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.46 Kcal (1438 kJ) | ||
| Calories from fat | 145.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.2g | 25% | |
|---|---|---|---|
| Cholesterol | 31.94mg | 11% | |
| Sodium | 578.9mg | 24% | |
| Potassium | 445.87mg | 9% | |
| Total Carbs | 40.4g | 13% | |
| Sugars | 10.89g | 44% | |
| Dietary Fiber | 3.84g | 15% | |
| Protein | 9.93g | 20% | |
| Vitamin C | 42.3mg | 71% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 3.1mg | 17% | |
| Calcium | 82.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 200.3 Kcal (839 kJ) | ||
| Calories from fat | 85.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.45g | 25% | |
|---|---|---|---|
| Cholesterol | 18.63mg | 11% | |
| Sodium | 337.6mg | 24% | |
| Potassium | 260.02mg | 9% | |
| Total Carbs | 23.56g | 13% | |
| Sugars | 6.35g | 44% | |
| Dietary Fiber | 2.24g | 15% | |
| Protein | 5.79g | 20% | |
| Vitamin C | 24.7mg | 71% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 1.8mg | 17% | |
| Calcium | 48.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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