This recipe is not only delicious but incredibly simple. You can pretty much just throw everything in the pot and let it cook! Enjoy 
Ingredients
Makes about 6 servings
- 2 tbsp. canola oil
- 2 yellow onions, chopped
- 3 celery stalks, chopped
- 1 red bell pepper, chopped
- 2 cups brown mushrooms, sliced
- 2 zucchini, sliced
- 1 yellow squash, sliced
- 3 garlic gloves, minced
- 4 roma tomatoes, chopped
- 1 24 oz. can kidney beans, drained and rinsed
- 2/3 cup tomato sauce
- 2 tbsp. tomato paste
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. coriander
- Season with pepper to taste
Directions
Chop onions, celery, bell pepper, mushrooms, zucchini, and squash into bite size pieces
- Bring a large saucepan with canola oil to medium heat and add onions, celery, bell pepper, mushrooms, zucchini, squash, and garlic
- After about 5 minutes, combine tomatoes, kidney beans, tomato sauce, and tomato paste
- Add in remaining spices and season with pepper
- Cover saucepan and bring to a boil, reduce heat and let simmer for 20-30 minutes stirring occasionally
- Distribute into bowls and garnish with nonfat Greek yogurt, avocado, cilantro, or basil
Nutritional Information
Serving Size: 373g (1/6 of recipe), Calories: 111, Total Fat: 1g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 346 mg, Total Carbohydrates: 23 mg, Dietary Fiber: 7g, Sugars: 10g, Protein: 6g, Vitamin A: 41%, Vitamin C: 115%, Calcium: 7%, Iron: 10%, Folate: 23%
