Description
This dish is an anti-inflammatory fiber festival! It is also a dish that many find comforting and familiar. It’s not particularly high in calories but it is high in flavor. Feel free to add your own flair, whether that be spice, more or less garlic/onion. The long cooking time helps to make the flavors pop.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1/2 onion, chopped
- 2 cloves garlic, crushed
- 1 ½ teaspoons chipotle powder
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- 1-2 teaspoons sea salt
- 2-3 carrots, diced small
- 2 cups diced tomatoes
- 1 cup cooked black beans
- 1 cup cooked kidney beans
- 1 cup cooked pinto beans
- 1-2 cups water
- 1/4 pound fresh or frozen corn
- 1/4 bunch curly green or lacinato kale, finely chopped
- 1/2 cup cilantro, chopped
Instructions
- Add oil to an 8-quart stockpot and place over medium heat. Add onions and sauté for about 10 minutes. Add garlic, spices, and salt; sauté a minute more.
- Add carrots, tomatoes, beans, water, and corn. Cover and simmer for about 50-60 minutes. Add chopped kale and cilantro (or feel free to add cilantro a garnish). Simmer for 5-10 minutes. Serve hot!
Notes
Adapted by Mary Purdy from Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family by Alissa Segersten and Tom Maltere (Whole Life Press 2012)
- Prep Time: 1 hour 15 minutes
Nutrition
- Serving Size: 1