Ingredients:
- 1 (14.5oz) can dark red kidney beans, reduced sodium
- 1 large yellow bell pepper
- 1 (32oz) can diced tomatoes
- 1 sweet potato, chopped (~1 cup cubed)
- 1 carrot, chopped
- 1/2 large onion, chopped
- 1 (8 oz) package tempeh, chopped
- 1 bay leaf
- 2 Tbsp cinnamon
- 1 ½ tsp garlic powder
- 1 ½ tsp oregano
- 1 ½ tsp rosemary
- Salt & pepper, to taste
Instructions:
Put all ingredients in a large pot or crockpot. For conventional cooking, bring all ingredients to a boil and simmer for 2 hours, stirring occasionally. For Crockpot, place all ingredients into pot and cook on low for 6+ hours. Enjoy!
Makes about 7 servings
Serving size: 1 cup
Nutrition
| Calories | 181 |
| Total Fat | 2.4 g |
| Saturated | 0.3 g |
| Cholesterol | 0g |
| Sodium | 314 mg |
| Potassium | 667 mg |
| Total Carbs | 28 g |
| Dietary Fiber | 9.8 g |
| Sugars | 5.7 g |
| Protein | 12 g |
Contributed by Cathy Arsenault
