1 large Vidalia onion, chopped
1 large yellow sweet pepper, chopped
1 large sweet red pepper, chopped
5 cloves garlic, chopped
1 can green chilies, chopped
2 jalapeno peppers, chopped
¼ cup fresh cilantro, chopped
1 tsp basil
1 tsp oregano
1 tsp hot red pepper
1 packet Sazon seasoning
½ tsp salt , or Janes Mixed Up Salt
4 tbsp chili powder
1 tbsp cumin
1 tbsp olive oil
5 cans organic beans , of your choice (I use light kidney and black beans), drained
1 can organic corn, drained
2 cans organic tomatoes, diced
3 cans organic tomato sauce
2 tbsp honey
Chop first 7 ingredients and saute in olive oil.
When onions become transparent, add all spices and saute for 1 minute.
Add the rest of the ingredients.
Bring to a boil over medium heat for 1 minute, stirring constantly, and then turn to simmer.
Simmer covered for 15 minutes and then uncovered for 45 minutes stirring frequently to prevent sticking.
If needed, you can add a little vegetable broth to prevent it becoming too thick.
Cool and refrigerate overnight.
Reheat the next day.
Excellent served over brown rice with a side salad and garlic toast.
Sugar: 12g
:
Calcium: 47mg
Calories: 149kcal
Carbohydrates: 27g
Fat: 4g
Fiber: 5g
Iron: 2mg
Potassium: 293mg
Protein: 4g
Saturated Fat: 1g
Sodium: 531mg
Vitamin A: 2393IU
Vitamin C: 78mg
