Yield: 12 cups Prep 20 mins Cook 36 mins
- 2 tablespoons olive oil
- 1 large onion, peeled and chopped
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chipotle chile powder (or more if desired)
- 2 cans (28 ounces each) whole tomatoes in puree
- 1 medium cauliflower, cut into florets (about 4 cups)
- 2 medium sweet potatoes (about 1 pound), peeled and cut into 1/2-inch cubes
- 4 large carrots, peeled and cut into 1/4-inch coins
- 1 large green bell pepper, cored, seeded and cut into 1/2-inch dice
- 1/2 teaspoon salt
- 1 can (15 ounces) Mexican chili beans
- Sliced scallions, for garnish
- Cooked brown rice, optional
1. Heat olive oil in a large pot over medium-high heat. Add onion and cook for 5 minutes, stirring occasionally. Stir in cumin and chile powder; cook 1 minute. Stir in tomatoes, breaking up with a spoon.
2. Stir in cauliflower, sweet potatoes, carrots, green pepper and salt. Cover and bring to a boil. Reduce heat and simmer, covered, for 25 minutes. Stir occasionally. Add chili beans and simmer for 5 minutes or until vegetables are fork-tender.
3. Garnish with scallions and serve with brown rice, if desired.
Nutrition Facts Amount Per Serving: cal. (kcal): 123, Fat, total (g): 3, chol. (mg): , sat. fat (g): , carb. (g): 20, fiber (g): 5, pro. (g): 4, sodium (mg): 502, Percent Daily Values are based on a 2,000 calorie diet.