Ingredients:
- 2 minced garlic cloves
- 2 -3 serrano peppers
- 2 -4 portabella mushrooms, stemmed , wiped clean, and cubed
Directions:
- In a large, heavy pot, heat the oil over medium-high heat. Add onions, bell peppers, and garlic, and Serrano (or jalapeño) peppers, and cook, stirring, until soft (about 3 minutes).
- Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown (about 6 minutes),
- Add chili powder, cumin, salt, and cayenne and cook until fragrant (about 30 sec).
- Add the tomatoes and stir well.
- Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil.
- Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
- Remove from heat and stir in cilantro.
- Serve over brown rice and top with sour cream and avocado.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.19 Kcal (880 kJ) | ||
| Calories from fat | 50.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 9% | |
|---|---|---|---|
| Sodium | 5110.52mg | 213% | |
| Potassium | 364.28mg | 8% | |
| Total Carbs | 32.69g | 11% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 3.07g | 12% | |
| Protein | 3.15g | 6% | |
| Vitamin C | 18.1mg | 30% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 7.6mg | 42% | |
| Calcium | 30.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 166.34 Kcal (696 kJ) | ||
| Calories from fat | 40.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.45g | 9% | |
|---|---|---|---|
| Sodium | 4044.33mg | 213% | |
| Potassium | 288.28mg | 8% | |
| Total Carbs | 25.87g | 11% | |
| Sugars | 2.2g | 11% | |
| Dietary Fiber | 2.43g | 12% | |
| Protein | 2.49g | 6% | |
| Vitamin C | 14.3mg | 30% | |
| Vitamin A | 0.3mg | 13% | |
| Iron | 6.1mg | 42% | |
| Calcium | 24.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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