Enjoy this hearty vegan and gluten-free meal.
Ingredients:
1 jalapeno, diced
1⁄2 cup fresh tomatoes, chopped
1 carrot, chopped
1⁄4 cup parsley, chopped
3⁄4 cup red onion, chopped
1 green bell pepper, chopped
1 tbsp. apple cider vinegar
1 1⁄2 tbsp. extra virgin olive oil
1⁄2 tsp. salt
1⁄2 tsp. black pepper
1 tsp. chili powder
1⁄2 tsp. garlic powder
2 tsp. cumin
1 tsp. ground ginger
3 garlic cloves
3⁄4 cup red onion, chopped
1 cup baby spinach
1 1⁄4 cup celery, diced
3⁄4 cup red bell peppers
1⁄4 cup corn
2 tbsp. extra virgin olive oil
2 tbsp. chipotle in adobo sauce
4 cup canned tomatoes, fire roasted
1 tsp. salt
1 tsp. chili powder
1 tbsp. chipotle in adobo sauce
1⁄8 tsp. cayenne powder
1⁄3 cup tomato paste
3 tbsp. lime juice
1 pound kidney beans
1⁄2 pound pinto beans
13 cups water
8 cups low sodium vegetable broth
Directions:
- Soak the beans overnight in the vegetable broth and water.
- Drain beans, reserve 3 cups of the soaking liquid.
- Arrange the first 8 ingredients, poblano pepper, jalapeno, cherry tomatoes, carrot, tomato, parsley, red onion, and green bell pepper, on a baking sheet.
- Toss with the apple cider vinegar, olive oil, salt, pepper, chili powder and garlic powder.
- Roast in oven at 400 degrees until caramelized (about 30 minutes).
- Turn oven to low and leave veggies to stay warm.
- In a large pot, add the red onion, garlic, baby spinach, celery, red bell pepper, corn, olive oil, chipotle chili in adobo sauce, cumin, ginger and molasses.
- Bring to high heat, then reduce to a simmer. Cook for about 10 minutes.
- On low heat, add the roasted vegetables and soaked beans.
- Add 2 cups of the soaking liquid.
- Add fire roasted tomatoes, salt, chili powder, 1 chipotle in adobo, cayenne, tomato paste, juice of 1 lime and 1 bay leaf.
- Simmer on low until hot.
This Wellness Recipe is part of Employee Wellness Program's "Recipe for Success!" initiative. These recipes meet healthy nutritional guidelines, as specified by the program.
Find other recipes and learn more about "Recipe for Success!" here.
Nutritional Facts Serv. Size: 2 cups (453 g), Servings per Container: 20, Amount Per Serving: Calories 170, Fat Cal. 25, Total Fat 3g (5% DV), Sat. Fat 0g (0% DV) Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 400mg (17% DV), Total Carb. 28g (9% DV), Dietary Fiber 10g (40% DV), Sugars 5g, Protein 9g, Vitamin A (25% DV), Vitamin C (45% DV), Calcium (8% DV), Iron (15% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.