22 Ingredients
  • 1 1/2 tablespoons canola oil
  • 2 cups chopped onion
  • 2/3 cup chopped carrot
  • 4 garlic cloves, minced
  • 4 cups water
  • 2 cups frozen whole-kernel corn
  • 1 cup chopped red bell pepper (about 1 large)
  • 1 cup chopped zucchini
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 2 (28-ounce) cans crushed tomatoes
  • 2 (16-ounce) cans pinto beans, rinsed and drained
  • 2 (16-ounce) cans kidney beans, rinsed and drained
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (6-ounce) can no-salt-added tomato paste
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 teaspoons to 1 tablespoon finely chopped chipotle chile, canned in adobo sauce
  • 1 cup chopped fresh cilantro
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1 cup reduced-fat sour cream
Nutrition
303
15% daily value
16 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

12% 8

Saturated

15% 3

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

15% 46

Carbs (net)

- 33

Fiber

53% 13

Sugars

- 10

Sugars, added

- 0

Protein

32% 16

Cholesterol

4% 12

Sodium

36% 866

Calcium

20% 200

Magnesium

23% 96

Potassium

23% 1059

Iron

26% 5

Zinc

16% 2

Phosphorus

41% 288

Vitamin A

16% 143

Vitamin C

35% 32

Thiamin (B1)

26% 0

Riboflavin (B2)

22% 0

Niacin (B3)

18% 3

Vitamin B6

29% 0

Folate equivalent (total)

26% 104

Folate (food)

- 104

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

21% 3

Vitamin E

20% 3

Vitamin K

15% 18
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