
This one-pot meal’s rich in vitamin A and comfort food flavors
Prep Time | 10 minutes |
Cook Time | 35 – 40 minutes |
Servings | 6 |
Ingredients
- 1 tablespoon olive oil
- 1 Vidalia onion, chopped
- 1 cup diced tomatoes
- 2 large sweet potatoes, cut into chunks
- 1 can (15 oz.) chickpeas, rinsed to reduce salt
- 1 can (15 oz.) kidney beans, rinsed
- 1 can (15 oz.) pinto beans, rinsed
- 1 1/2 tablespoons spices such as chili powder, cumin, or paprika
- 3 cups no- or low-salt vegetable broth
- 2 cups water
Directions
- Heat oil in stockpot on medium low. Cook onion and tomatoes until soft, about three minutes.
- Add remaining ingredients. Bring to a boil, reduce heat, and simmer for 35 to 40 minutes.
- Handy Hint: Serve with low-fat shredded cheese, your favorite hot sauce, and a dollop of plain Greek yogurt for added flavor.
Nutrition Information
Serving Size (Amount Per Serving) | Measurement |
Calories | 273 |
Fat | 4 g |
Saturated Fat | 0.4 g |
Polyunsaturated Fat | 0.5 g |
Monounsaturated Fat | 1.8 g |
Cholesterol | 0 mg |
Sodium | 290 mg |
Carbs | 47 g |
Protein | 12 g |
Fiber | 13 g |