This recipe is not only delicious but incredibly simple. You can pretty much just throw everything in the pot and let it cook! Enjoy

Ingredients

Makes about 6 servings

2 tbsp. canola oil

2 yellow onions, chopped

3 celery stalks, chopped

1 red bell pepper, chopped

2 cups brown mushrooms, sliced

2 zucchini, sliced

1 yellow squash, sliced

3 garlic gloves, minced

4 roma tomatoes, chopped

1 24 oz. can kidney beans, drained and rinsed

2/3 cup tomato sauce

2 tbsp. tomato paste

2 tsp. chili powder

1 tsp. cumin

1 tsp. coriander

Season with pepper to taste

Directions

Chop onions, celery, bell pepper, mushrooms, zucchini, and squash into bite size pieces

Bring a large saucepan with canola oil to medium heat and add onions, celery, bell pepper, mushrooms, zucchini, squash, and garlic

After about 5 minutes, combine tomatoes, kidney beans, tomato sauce, and tomato paste

Add in remaining spices and season with pepper

Cover saucepan and bring to a boil, reduce heat and let simmer for 20-30 minutes stirring occasionally

Distribute into bowls and garnish with nonfat Greek yogurt, avocado, cilantro, or basil

Nutritional Information

Serving Size: 373g (1/6 of recipe), Calories: 111, Total Fat: 1g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 346 mg, Total Carbohydrates: 23 mg, Dietary Fiber: 7g, Sugars: 10g, Protein: 6g, Vitamin A: 41%, Vitamin C: 115%, Calcium: 7%, Iron: 10%, Folate: 23%