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Ingredients
- 1 oz olive oil
- 4 oz yellow onion quartered (approx. ½ medium onion)
- 3 oz red bell pepper cut into pieces (approx. ½ large pepper)
- 3 oz green bell pepper cut into pieces (approx. ½ large pepper)
- 2 oz carrot cut into pieces (approx. 1 medium carrot)
- 2 oz celery cut into pieces (approx. 1 stalk)
- ½ oz jalapeño pepper stem and seeds removed (approx. ½ medium jalapeño)
- 1 heaping tsp vegetable stock paste
-
11 ½
oz water
or 11 ½ oz vegetable stock - 8 oz canned tomato sauce (approx. 1 can)
- 1 tsp chili powder to taste
- ½ tsp dried oregano
- ¼ tsp fine sea salt to taste
- ¼ tsp ground black pepper
- ¼ tsp ground cumin
- ¼ tsp ground cayenne pepper
- 15 oz canned kidney beans rinsed and drained (approx. 1 can)
- 15 oz canned garbanzo beans rinsed and drained (approx. 1 can)
- 15 oz canned great northern beans rinsed and drained (approx. 1 can)
- 4 oz zucchini diced (approx. ¼ in.)
- Nutrition
- per 1 portion
- Calories
- 663.4 kcal / 2775.8 kJ
- Protein
- 37.2 g
- Fat
- 10.4 g
- Carbohydrates
- 108.1 g
- Fibre
- 34 g
- Saturated Fat
- 1.4 g
- Sodium
- 1073.8 mg
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