Awesome, purely awesome. You can garnish with some diced avocado, cilantro, sour cream, and green onions, but that is not counted in the calorie count. It's also just really yummy on its own.

Ingredients

2	tbsp canola oil
1 1/2	cups yellow onions, chopped
1	cup red bell peppers, chopped
2	tbsp garlic, minced
146	grams , stemmed, seeded, and minced
1	medium zucchini, stem ends trimmed and cut into small dice
2	cups corn kernels
1 1/2	pounds , stemmed, wiped clean and cubed
2	tbsp chili powder
1	tbsp cumin
1 1/4	tsp salt
1/4	tsp cayenne
4	tomatoes, peeled, seeded, and chopped
2	cups , rinsed and drained
15	ounces tomato sauce
1	cup water

Directions

1. In a large, heavy pot, heat the oil over medium-high heat.
   
   
2. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring for about 3 minutes.
   
   
3. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, abotu 6 minutes.
   
   
4. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds.
   
   
5. Add the tomatoes and stir well. Add the beans, tomato sauce, adn the water. Stir well and bring to a boil.
   
   
6. Reduce th eheat to medium-low and simmer, stirring often, for about 20 minutes.
   
   

Categories

Vegetables, Main Dish, Soup, American-Southwestern, Super Bowl, Advance, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol High in dietary fiber High in manganese High in magnesium High in niacin High in phosphorus High in potassium High in riboflavin High in vitamin A High in vitamin B6 Very high in vitamin C

Bad points High in sodium High in sugar