| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Digest, Fatfree, Vegan | 1 | Servings |
INGREDIENTS
| 1 | c | Chopped carrots |
| 1 | c | Chopped red or green bell |
| pepper | ||
| 1 | c | Chopped onion |
| 3 | Garlic cloves, minced | |
| 1 | T | Chili powder |
| 2 | t | Ground cumin |
| 1 | 28 oz. can italian plum | |
| tomatoes with juice | ||
| chopped | ||
| 1 | 15 oz. can red kidney beans | |
| drained | ||
| 1 | 15 oz. can cannellini | |
| beans drained | ||
| 1 | 15 oz. can black beans | |
| drained | ||
| 2 | T | Canned chopped chipotle |
| chilies in adobo sauce |
INSTRUCTIONS
You guys can figure out the rest. Cook for 30 minutes, stirring, and add salt and pepper. I omited 1 T. oil at the beginning of this recipe- it was used to saute the vegetables. barbara960@aol.com From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”
Nutrition (calculated from recipe ingredients)
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Calories: 3358
Calories From Fat: 153
Total Fat: 18.2g
Cholesterol: 0mg
Sodium: 5931.1mg
Potassium: 16105.8mg
Carbohydrates: 605.8g
Fiber: 193.8g
Sugar: 32.2g
Protein: 234.1g