Emprimir
Correo Electrónico
Add a photoI got this receipe off off chooseVegan.com and well modified it cause I didnt have all the ingredients. but it was really good. My husband didnt even realize there was no meat in it and I think the veggies didnt stand out at all either. Definitly kid friendly also. Loved it! Hope you like it too. Oh, as a note the measurments for the spices are kind of guesses cause i really just added what i thought seemed about right I didnt measure them. and after a while it cooks you can smell all the spices it doesnt happen right away.
Raciónes: 10
| Tags: |
Ingredientes
- 1 frozen bag of veggies (I used the Asian style one with no sauce)
- 1/2 a white onion
- 2-3 tbspn of garlic, chopped
- 3-4 tablespoons water for sautéing
- 2 tablespoon ground cumin
- 2 teaspoon dried italian seasoning
- 2 to 4 tablespoons chili powder
- 2 tsp of paprika
- one 16-ounce can diced tomatoes (i would add more next time)
- 1 can dark red kidney beans, drained and rinsed
- 1 can great northern beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can corn, drained (or 1-1/2 cups frozen corn, thawed)
- 2 tsp of Spike (gourmet seasoning), to taste
- Water or tomato juice as needed
- 3 tbspn of Ketchup (cause I didnt have any tomato sauce)
Direcciones
- 1. add frozen veggies and add the few tablespoons of water in a heavy 4-quart saucepan over medium heat. This is to replace the oil that is often used for sautéing.
- 2. Add the onion, garlic, seasonings, and cook, stirring, for 5 minutes.
- 3. Stir in the tomatoes, the canned corn, and all the beans, and bring to a boil. Add a little water as needed.
- 4. Lower the heat and simmer for 1 hour at least (I added ketchup around this time to make thicker) adding water or tomato juice as needed if too much liquid evaporates. Serve in shallow bowls with crackers or cornbread. I cooked for like1 to 2 hours not quite sure. I just know It was longer than 30 mins. I wanted it to really get soft and seasoning to get into beans and veggies.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 10 servings | |
| Calories 253 | |
| Calories from Fat 24 | 9% |
| Total Fat 2.75g | 3% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 467mg | 19% |
| Potassium 882mg | 25% |
| Total Carbs 45.04g | 12% |
| Dietary Fiber 13.8g | 46% |
| Sugars 3.63g | 2% |
| Protein 14.98g | 24% |
