Ingredients
Scale
- 1 tbsp canola oil 15 mL
- 2 stalks celery, finely chopped 2
- 2 medium onions, diced 2
- 2 cloves garlic, minced 2
- 2 medium carrots, diced 2
- 1 red pepper, finely chopped
- 1 zucchini, finely chopped
- 2 cans (28 oz/796 mL) diced tomatoes
- 1 can (5 1/2 oz/156 mL) tomato paste
- 2 tbsp chili powder (25 mL)
- 1 tsp ground cumin (5 mL)
- 1 tsp salt (5 mL)
- 1/2 tsp ground pepper (2 mL)
- 1/4 tsp cayenne pepper (optional) (1 mL
- 4 cups cooked white pea beans (navy beans) (1 L)
- 1 cup frozen corn niblets (250 mL)
- light sour cream (optional)
Instructions
In a Dutch oven or large pot, heat oil. Add celery, onion, garlic, carrots, red pepper and zucchini; sauté over medium heat about 7 to 8 minutes or until vegetables are tender. Add tomatoes, tomato paste, chili powder, cumin, salt, pepper and cayenne; stir to combine. Add white pea beans and corn; bring mixture to a boil, reduce heat, and simmer over medium-low heat 30 to 45 or until thickened.
Spoon into individual serving bowls and top with a dollop of sour cream.
Notes
Meat Alternative: Add cooked ground beef or ground chicken
Nutrition
- Serving Size: 1/8 recipe
- Calories: 264
- Fat: 4 g
- Carbohydrates: 50 g
- Fiber: 12 g
- Protein: 13 g