Ingredients:
⅛ tbsp coconut oil
¼ cup black beans
¼ cup chopped celery
¼ cup vegetable broth
⅛ tsp whole cumin seed
⅛ tbsp dried ground oregano
⅛ cup raw chopped onions
⅛ jalapeno pepper
¼ tsp salt
⅔ clove garlic
⅛ tsp chili powder
½ cup tomatoes
½ cup eggplant
½ cup red bell pepper
¼ cup kidney beans
½ cup zucchini
½ tbsp diced green chilies
Preparation:
- Heat a teaspoon of oil in a large skillet over medium heat for about 1 minute. Add bell pepper and celery, sauté for about 2 minutes.
- Add garlic, jalapeño, chili powder, chilis, oregano, cumin seed, salt and tomatoes.
- Add broth.
- Add beans. Stir thoroughly and heat through on low-medium, about 5 minutes. Serve hot.
Nutritional Info:
Calories 271; fat 14.3g; sodium 221 mg; carbohydrates 30.3g; protein 9.2g; fiber 7.6g
