Ingredients

1 lb eggplant cut into 1-inch cubes
2 yellow onion chopped
3 cloves garlic minced
2 zucchini medium, chopped
2 red bell pepper large, cored, seeded, diced
2 jalapeno chilies seeded, finely minced, Taste and check the heat of the jalapeños. If very hot only use one, if mildly hot, use two. Wash hands with soap and water after handling. Do not rub eyes.
28 ozs italian plum tomatoes coarsely chopped, including liquid, or 2 pounds fresh plum tomatoes, peeled and chopped
1 tbsp ground cumin
2 tbsps chili powder
2 tbsps oregano chopped fresh chopped, or 2 teaspoons dried
1 1/2 cups white beans cooked, 1 15-ounce can, drained and rinsed
1 1/2 cups kidney beans cooked, 1 15-ounce can, drained and rinsed
3 tbsps lemon juice
1 tsp sugar
1/3 cup chopped cilantro fresh can sub parsley if you have an aversion to cilantro

Nutrition Facts

280
calories
3
g fat
9
g sugar
Amount Per Serving (recipe is 9 servings)
Calories 280
Calories From Fat 30
% Daily Value*
Total Fat 3g
5%
Saturated Fat 0g
0%
Trans Fat g
Cholesterol 0mg
0%
Sodium 125mg
5%
Potassium 1380mg
39%
Total Carbohydrates 50g
17%
Dietary Fiber 14g
56%
Sugars 9g
Protein 15g
30%
Vitamin A
30%
Vitamin C
120%
Calcium
15%
Iron
30%

Weight Watchers Points

PointsPlus: 6
SmartPoints: 8