This one-pot dish is not only easy to prepare, it’s also chock-full of great disease fighting-ingredients.
1 large onion, chopped
2 cloves garlic, minced
1 1/2 tablespoons olive oil
2 medium zucchinis, chopped
1 (8-oz.) can tomato sauce
2 (14.5-oz.) cans no-salt-added tomatoes, chopped
1 tablespoon cumin
2 teaspoons chili powder
1/8 teaspoon ground red pepper
1 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon hot sauce
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can red beans, drained and rinsed
2 cups water
Place onion, garlic and olive oil in a Dutch oven. Sauté over medium heat until tender. Add zucchini, tomato sauce, tomatoes, cumin, chili powder, peppers, paprika and hot sauce. Bring to a boil, cover, reduce heat and simmer 10 minutes. Add beans and water and return to a boil. Reduce heat and simmer, covered, 30 minutes. Remove from heat and let stand 15 minutes.
Yield: 8 servings
Serving size: 1 1/2 cups
Nutritional information per serving: 193 calories, 0 mg cholesterol, 10 g protein, 10 g fiber, 33 g carbohydrates, 532 mg sodium, 4 g fat
Recipe is from the EatRight Heart Smart Cookbook. To order, call the UAB EatRight office at (205) 934-7053.