Nutritional Value per serving: Calories 214, Fat 3g, Carbs 40g, Protein 13g
1/2 medium sweet onion, chopped
1 large bell pepper, chopped
1/2 zucchini, chopped
1 Tbsp extra virgin olive oil
3 cloves garlic, finely chopped
2 cups low sodium vegetable broth*
1 Tbsp chili powder
1/2 tsp sea salt
2 (14oz) cans kidney beans, drained (or use a bean medley)
1 (28oz) can diced tomatoes
Sea salt and fresh ground pepper, to taste
1/8 cup chopped cilantro
1-2 sliced fresh jalapeño peppers (optional)
In a large pot, heat oil over medium-high and add onion, bell pepper and garlic. Cook, stirring frequently, until onions begin to brown. Stir in 1/2 cup broth and cook until vegetables are tender.
Stir in chili powder, salt and pepper, remaining broth, beans, zucchini and tomatoes and bring to a boil.
Reduce to a simmer. Simmer, partially covered, about 30 minutes or until vegetables and beans are tender and sauce is thickened.
Serve with cilantro and jalapeños, if using.
*if following a gluten free diet be sure to check the labels. Some broths contain gluten and/or MSG but there are many options that do not!