Ingredients
1 lb navy beans or dried yellow-eye, soaked overnight or quick soaked
1 onion large, chopped
4 cloves garlic minced
5 cups water
4 tsps smoked paprika divided
2 tsps dried oregano divided
1 1/2 tsps ground cumin divided
1 tsp dried basil
1 lb winter squash cubed, or pumpkin, I used butternut, peeled and cut into 3/4-inch dice
1 red bell pepper large, chopped
1 jalapeno chilies seeded and finely chopped, optional
15 ozs diced tomatoes fire-roasted preferred
1 tsp salt or to taste
1 bunch kale about 12 ounces, removed from stems and sliced
1 cup frozen corn or fresh, optional
1/2 cup fresh basil chopped
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Recipe Instructions
Read the instructions at FatFree Vegan KitchenNutrition Facts
350
calories
25
g fat
8
g sugar
Amount Per Serving (recipe is 6 servings)
Calories 350
Calories From Fat 20
% Daily Value*
Total Fat 25g
38%
Saturated Fat 0g
0%
Trans Fat g
Cholesterol 0mg
0%
Sodium 260mg
11%
Potassium 1780mg
51%
Total Carbohydrates 68g
23%
Dietary Fiber 23g
92%
Sugars 8g
Protein 21g
42%
Vitamin A
280%
Vitamin C
230%
Calcium
30%
Iron
40%
Weight Watchers Points
PointsPlus: 14SmartPoints: 10
