Preparation Time: 20 minutes
Cooking Time: 28 minutes
1/4 cup low-sodium vegetable broth
1 medium red bell pepper, cored and chopped
1 medium green bell pepper, cored and chopped
2 tablespoons minced jalapeño pepper
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons paprika
1/2 cup orange juice
3-1/2 cups low-sodium canned tomatoes, chopped, juice reserved
2 cups low-sodium canned kidney beans, rinsed and drained
2 cups low-sodium canned Great Northern beans, rinsed and drained
2 cups low-sodium canned black beans, rinsed and drained
1/4 cup chopped fresh parsley
1. Heat broth in a large saucepan. Add bell peppers, jalapeño pepper, onion, and garlic, and sauté until peppers begin to soften, about 6 minutes.
2. Stir in cumin, chili powder, paprika, and orange juice. Add tomatoes with juice, kidney beans, Great Northern beans, and black beans. Bring to a boil, reduce heat, and simmer for 20 minutes.
3. Serve in individual bowls garnished with parsley.
Calories Per Serving: 226
Fat: 2 g
Cholesterol: 0 mg
Protein: 13 g
Carbohydrates: 43 g
Dietary Fiber: 11 g
Sodium: 70 mg
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Excerpted from 500 (Practically) Fat-Free One-Pot Recipes by Sarah Schlesinger Copyright© 1999 by Sarah Schlesinger. Excerpted by permission of Random House, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.