Ingredients:
- 3 Tbsp. olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- ½ pound mushrooms, chopped
- 2 cups cauliflower pieces
- 1 large potato, peeled and diced
- 1 large green bell pepper, seeded and chopped
- 2 large carrots, chopped
- 3 cups corn kernels, fresh or frozen
- 1 (28 oz) can plum tomatoes, chopped, including liquid
- 2 (15 oz) cans pinto or kidney beans inc. liquid (or 1 can of each)
- 1 cup tomato juice
- 1 Tbsp cumin
- 2 Tbsp chili powder
- 1 tsp paprika
- 1 ½ tsp salt
- ⅛ tsp cayenne pepper
- 2 Tbsp tomato paste
- 3 Tbsp dry red wine
Heat olive oil in a large stew pot. Add onion and garlic and sauté until onion is softened, about 5 minutes. Add mushrooms and sauté another 10 minutes.
Stir in cauliflower, potato, green pepper, carrots, corn, tomatoes, beans, tomato juice, all seasonings, tomato paste, and wine. Bring to a boil. Reduce heat and cover. Simmer until vegetables are tender, about 30 minutes.
Makes about 6 (2 cup) servings. Each serving is 3 WW points.
Bon appétit!







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