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Margaret Gooderham: "Fantasic! Made some substitutions with what I had…" Read More
25Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil
- 1 onion (large, diced)
- 1 red pepper (medium, diced)
- 1 poblano peppers (medium, diced)
- 2 medium carrots (sliced)
- 4 cloves garlic (minced)
- 2 Tbsp. chili powder (ground)
- 2 tsp. ground paprika
- 1 tsp. ground allspice
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika (hot , ground)
- 1/8 tsp. ground cayenne pepper
- 1 bay leaf
- 28 oz. roasted tomatoes (diced fire)
- 1 zucchini (medium . diced)
- 1 sweet potato (medium, diced)
- 30 oz. small red beans (drained and rinsed)
- 3/4 cup vegetable broth
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 fresh lime
- jalapeño pepper slices
- red onion (chopped)
- jalapeño pepper sauce
- fresh lime (additional)
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Reviews(3)
Margaret Gooderham 2 years ago
Fantasic! Made some substitutions with what I had on hand. Left bits out which I didn’t like. All this means…easy to customize to make it your own. Made a big batch the first time around & it froze/defrosted/re-heated well. Will leave out the Allspice this time around.