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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From EatSmart article in Parade Magazine with minor modifications by me. Delicious for lunch or dinner and quite versatile. Ingredients:
2 tablespoons extra virgin olive oil |
1 large chopped red onion |
5 cloves garlic, crushed or minced |
2 tablespoons chili powder |
2 teaspoons ground cumin |
2 cups chopped fresh tomatoes |
1 (7 3/4 ounce) can hot mexican tomato sauce (i use el pato brand) |
1 (15 ounce) can black beans, undrained |
1 cup water or 1 cup red wine |
1 cup chopped bell pepper (any color) |
1 cup chopped zucchini |
1 cup corn kernel |
1 cup chopped white mushroom |
1 cup chopped fresh cilantro, packed |
1/8 teaspoon cayenne pepper, to taste |
salt and pepper |
Directions:
1. Heat oil in medium pot.
2. Add onion, garlic, chili powder, and cumin.
3. Saute over medium heat until onion is soft (about 5 minutes).
4. Add remaining ingredients and stir.
5. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft.
6. Add more liquid if needed.
7. Serve over brown rice, garnish with cheese, sourc cream and cilantro if desired.
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