Nutrition Facts
Serving Size | 1/12 recipe |
Calories | 170 |
Calories from Fat | 10 |
Total Fat | 1 g |
Saturated Fat | 0 g |
Cholesterol | 0 mg |
Sodium | 530 mg |
Total Carbohydrate | 34 g |
Dietary Fiber | 9 g |
Sugars | 6 g |
Proteins | 9 g |
Vitamin A | 45% DV |
Vitamin C | 25% DV |
Calcium | 4% DV |
Iron | 20% DV |
Servings and Times
Servings | 12 |
Preparation Time | 25 minutes |
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
Ingredients | Measures |
---|---|
Canned, low sodium tomatoes, cut up | 1 can (28 ounces) |
Water | 3 cups |
Chili powder | 1 teaspoon |
Kidney beans, drained | 1 can (15 ounces) |
Black eyed peas, drained | 1 can (15 ounces) |
Garbanzo beans, drained | 1 can (15 ounces) |
Whole kernel corn, drained | 1 can (15 ounces) |
Carrots, chopped | 1 cup |
Medium onion, chopped | 1 |
Garlic, chopped | 1½ teaspoon |
Tomato paste | 1 can (6 ounces) |
Dijon mustard | 1 tablespoon |
Pepper | 1 teaspoon |
Ground cumin | 1 teaspoon |
Dried oregano | 1 teaspoon |
Dried basil | 1 teaspoon |
Zucchini, chopped | 1 cup |