Ingredients
- 1/2 c black beans, dry
- 1/2 c white beans, dry
- 1/2 medium onion, chopped
- 1/2 Green pepper, chopped
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 cups vegetable broth
- 1/2 c Textured Vegetable Protein (TVP)
- 2 c pumpkin (or 1 can)
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 teaspoons dried parsley flakes
- 2 teaspoons chili powder
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1 teaspoon tumeric
Directions
Precook all dry beans until soft. Rinse and drain cooked beans. In a skillet, saute the onion, pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. If you prefer not to use a slow cooker, add all ingredients to a large pot, heat to a low boil while stirring, then reduce heat to Low. Cook on Low for 30 - 40 minutes, stirring every 10 minutes.
Serving Size: Makes 10 1 Cup servings
Serving Size: Makes 10 1 Cup servings
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 197.2
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 649.5 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 10.1 g
- Protein: 11.5 g
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