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Ingredients
US|METRIC
7 SERVINGS
- 2 Tbsp. oil
- 1 onion (large, diced)
- 4 cloves garlic (finely minced)
- 3 Tbsp. chili powder (more will be spicier)
- 2 Tbsp. cumin
- 1 tsp. oregano
- 2 tsp. chili flakes (the more chili flakes the spicier it will be)
- 2 peppers (diced, I used 1 red and 1 yellow pepper)
- 2 carrots (diced)
- 3 stalks celery (diced)
- 28 oz. tomatoes (cans of whole, and their juice, use your hands to roughly crush the tomatoes)
- 2 cans beans (drained and rinsed, I used kidney and white beans)
- 2 cups frozen corn (you could use fresh but frozen is easy and works great)
- salt (to taste, you'll need quite a lot)
- 1/4 cup stock (prawn, you won't taste it specifically but it will add richness to the dish)
- cheddar cheese (optional)
- cilantro (optional)
- avocados (optional)
- sour cream (optional)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol<5mg2% |
Sodium210mg9% |
Potassium890mg25% |
Protein7g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber9g36% |
Sugars10g |
Vitamin A130% |
Vitamin C60% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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