Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 -28 ounces can diced tomato
2 -15 ounces cans red kidney beans, drained and rinsed
1 -1 pound bag frozen corn kernels
1 medium zucchini, grated
1 large orange, yellow or red bell pepper, chopped
1 -32 ounces box vegetable stock
Preparation
1. Heat oil in a sauté pan over medium heat.
2. Add onions and cook for 3 minutes.
3. Add garlic, chili powder, and cumin, cook for an additional minute and then transfer to a crock pot.
4. Add the remaining ingredients and stir to combine.
5. Cook on low 6-8 hours or on high for 3-4 hours.
Serves approximately eight at 160 calories per bowl.
Source: Weelicious
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 -28 ounces can diced tomato
2 -15 ounces cans red kidney beans, drained and rinsed
1 -1 pound bag frozen corn kernels
1 medium zucchini, grated
1 large orange, yellow or red bell pepper, chopped
1 -32 ounces box vegetable stock
Preparation
1. Heat oil in a sauté pan over medium heat.
2. Add onions and cook for 3 minutes.
3. Add garlic, chili powder, and cumin, cook for an additional minute and then transfer to a crock pot.
4. Add the remaining ingredients and stir to combine.
5. Cook on low 6-8 hours or on high for 3-4 hours.
Serves approximately eight at 160 calories per bowl.
Source: Weelicious