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  • Summary

    Recipe adapted from and with thanks to my friend Steph (formerly the Cheapskate Cook)

    Ingredients

    • 1 1/2 cups carrots, chopped
    • 1 medium onion, chopped
    • 1 4oz can of green chile
    • 1 1/2 cups cooked white beans, or 1 can
    • 1 1/2 cups cooked black beans, or 1 can
    • 1 1/2 cups cooked light red kidney beans, or 1 can
    • 1 can of Mexican diced tomatoes with green chile
    • 1 can of petite diced tomatoes
    • 16 oz frozen corn
    • 2 garlic cloves, minced
    • 2 tablespoons beef bouillon or beef base, vegetable base will work as well
    • 2 teaspoons chili powder, I use NM Red Chile powder

    Instructions

    Click Here For Step-By-Step Instructions

    Video

    Tags

    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 31 % Daily Value *
    • Total Fat: 1 g 0.85%
    • Saturated Fat: 0 g 0.23%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 72 mg 2.99%
    • Calcium: 20 mg 2.03%
    • Potassium: 180 mg 5.14%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 2.07%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 5 g %
    • Dietary Fiber: 2 g 7.23%
    • Sugar: 2 g
    • Protein: 1 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 168.38%
    • Vitamin C 4.72%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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