Not keen on spicy chili? Swap half a green bell pepper for the jalapeños.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 45 minutes
Serves: 6 cups
Instructions:
- ¼ cup extra-virgin olive oil
- ½ lb. mushrooms (any kind), finely chopped
- 1 onion, chopped
- 1 bell pepper (any color), chopped
- 2 jalapeños, minced
- 3 cloves garlic, minced
- ¼ cup tomato paste
- 1 Tbs. smoked paprika
- 1 tsp. ground coriander
- ½ tsp. dried oregano
- 1 cup fresh or frozen corn
- 1 15 oz. can no-salt-added cannellini beans, undrained
- 1 15 oz. can no-salt-added red kidney beans, undrained
- 1 tsp. kosher salt
Instructions:
- In a large heavy pot, heat the oil over medium heat until shimmering. Sauté the mushrooms until they start to brown, 7–10 minutes.
- Add the onion, bell pepper, jalapeños, and garlic and sauté until they start to soften, 3–5 minutes. Stir in the tomato paste and spices, then continue stirring until fragrant, 1–2 minutes.
- Add the corn and the beans with their liquid. Bring to a boil, then reduce the heat to medium-low. Simmer, stirring occasionally, until the flavors meld, 15–20 minutes. Season with the salt.
Nutrition Information:
Per serving (1 cup):
- Calories: 250
- Total fat: 10 g
- Sat fat: 1.5 g
- Carbs: 32 g
- Fiber: 11 g
- Total sugar: 6 g
- Added sugar: 0 g
- Protein: 10 g
- Sodium: 360 mg
