Servings:
6 servings
Ingredients
- 2 tablespoon vegetable oil
- 1/2 pound button mushrooms, stems trimmed, chopped
- 1 pound onion, chopped
- 1 can (151/2 ounces) small white beans, rinsed and drained
- 1 can (151/2 ounces) black beans, rinsed and drained
- 1 can (151/2 ounces) red kidney beans, rinsed and drained
- 3 can garlic cloves, chopped
- 1 can jalapeño, seeds and veins removed, chopped
- 2 cup packed chopped kale
- 1 can (141/2 ounces) diced tomatoes, with juices
- 1 cup low-sodium chicken broth
- 2 tablespoon chili powder
Preparation
Baking Directions:
In a large Dutch oven, heat the oil over medium high-heat.
Add the mushrooms and onion and cook, stirring frequently, until the onion has softened and the mushrooms are browned, 8 to 10 minutes.
Add the white beans, black beans, kidney beans, garlic, jalapeño, kale, diced tomatoes and juices, broth, chili powder and salt and pepper to taste.
Stir well to combine and bring to a boil.
Cover and reduce the heat to medium.
Simmer for 10 minutes.
Adjust the seasonings to taste and serve.
Nutritional count per serving: 211 calories; 12g protein; 6g fat; 35g crbohydrate; 11g fiber; 722mg sodium
