Nutrition Facts

Serving Size1/12 recipe
Calories170
Calories from Fat10
Total Fat1 g
Saturated Fat0 g
Cholesterol0 mg
Sodium530 mg
Total Carbohydrate34 g
Dietary Fiber9 g
Sugars6 g
Proteins9 g
Vitamin A45% DV
Vitamin C25% DV
Calcium4% DV
Iron20% DV

Servings and Times

Servings12
Preparation Time25 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation

IngredientsMeasures
Canned, low sodium tomatoes, cut up1 can (28 ounces)
Water3 cups
Chili powder1 teaspoon
Kidney beans, drained1 can (15 ounces)
Black eyed peas, drained1 can (15 ounces)
Garbanzo beans, drained1 can (15 ounces)
Whole kernel corn, drained1 can (15 ounces)
Carrots, chopped1 cup
Medium onion, chopped1
Garlic, chopped1½ teaspoon
Tomato paste1 can (6 ounces)
Dijon mustard1 tablespoon
Pepper1 teaspoon
Ground cumin1 teaspoon
Dried oregano1 teaspoon
Dried basil1 teaspoon
Zucchini, chopped1 cup
  1. Directions
  2. Combine all ingredients except the zucchini in a large pot.
  3. Bring to a boil. Reduce heat and simmer, covered for 10 minutes.
  4. Stir in zucchini and simmer, covered for 10 minutes more.