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Photo: Nate Lemuel
Active Time:30 minsTotal Time:50 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:50 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:50 mins
Total Time:
50 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonsunflower oil1large yellow onion, chopped1tablespoonchopped garlic1largegreen bell pepper, chopped3medium zucchini, diced1(28 ounce) can no-salt-added whole peeled or diced tomatoes2(15 ounce) cansno-salt-added dark red kidney beans, rinsed2(15 ounce) cansno-salt-added pinto beans, rinsed1 ½cupscorn kernels4cupswater3tablespoonsdried New Mexico red chile powder (see Tip) or other mild chile powder1teaspoonkosher salt½teaspoondried Sonoran or Mexican oregano¼teaspoondried thyme⅛teaspoonground pepperFlat-leaf parsley and/or microgreens for garnish
Cook Mode(Keep screen awake)
Ingredients
1tablespoonsunflower oil
1large yellow onion, chopped
1tablespoonchopped garlic
1largegreen bell pepper, chopped
3medium zucchini, diced
1(28 ounce) can no-salt-added whole peeled or diced tomatoes
2(15 ounce) cansno-salt-added dark red kidney beans, rinsed
2(15 ounce) cansno-salt-added pinto beans, rinsed
1 ½cupscorn kernels
4cupswater
3tablespoonsdried New Mexico red chile powder (see Tip) or other mild chile powder
1teaspoonkosher salt
½teaspoondried Sonoran or Mexican oregano
¼teaspoondried thyme
⅛teaspoonground pepper
Flat-leaf parsley and/or microgreens for garnish
DirectionsHeat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until beginning to caramelize, 4 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add bell pepper and cook, stirring occasionally, until slightly softened, about 2 minutes. Add zucchini and cook, stirring occasionally, until slightly softened, about 2 minutes more. Add tomatoes and their juice (if using whole tomatoes, break them up as you add them); cook, stirring occasionally, until the mixture returns to a simmer, about 4 minutes.Stir in kidney beans, pinto beans, corn and water. Bring to a boil over high heat. Reduce heat to a simmer. Stir in chile powder, salt, oregano, thyme and pepper. Cook, stirring occasionally, until the liquid is slightly reduced, about 20 minutes.Serve topped with parsley and/or microgreens, if desired.TipNew Mexican red chiles have moderate heat and rich flavor. Look for the chile powder in the specialty-spice section of large supermarkets or online atpenzeys.com.To make aheadRefrigerate for up to 1 day.Originally appeared: EatingWell.com, November 2022
Directions
Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until beginning to caramelize, 4 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add bell pepper and cook, stirring occasionally, until slightly softened, about 2 minutes. Add zucchini and cook, stirring occasionally, until slightly softened, about 2 minutes more. Add tomatoes and their juice (if using whole tomatoes, break them up as you add them); cook, stirring occasionally, until the mixture returns to a simmer, about 4 minutes.Stir in kidney beans, pinto beans, corn and water. Bring to a boil over high heat. Reduce heat to a simmer. Stir in chile powder, salt, oregano, thyme and pepper. Cook, stirring occasionally, until the liquid is slightly reduced, about 20 minutes.Serve topped with parsley and/or microgreens, if desired.TipNew Mexican red chiles have moderate heat and rich flavor. Look for the chile powder in the specialty-spice section of large supermarkets or online atpenzeys.com.To make aheadRefrigerate for up to 1 day.
Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until beginning to caramelize, 4 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add bell pepper and cook, stirring occasionally, until slightly softened, about 2 minutes. Add zucchini and cook, stirring occasionally, until slightly softened, about 2 minutes more. Add tomatoes and their juice (if using whole tomatoes, break them up as you add them); cook, stirring occasionally, until the mixture returns to a simmer, about 4 minutes.
Stir in kidney beans, pinto beans, corn and water. Bring to a boil over high heat. Reduce heat to a simmer. Stir in chile powder, salt, oregano, thyme and pepper. Cook, stirring occasionally, until the liquid is slightly reduced, about 20 minutes.
Serve topped with parsley and/or microgreens, if desired.
Tip
New Mexican red chiles have moderate heat and rich flavor. Look for the chile powder in the specialty-spice section of large supermarkets or online atpenzeys.com.
To make ahead
Refrigerate for up to 1 day.
Originally appeared: EatingWell.com, November 2022
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Nutrition Facts(per serving)166Calories3gFat30gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
