• About
  • About Nutrio
  • About Sarah Remmer, RD, CDE
  • About Katie McCulloch, RD
  • Partnerships
• Services
  • Nutrition Counselling Packages
  • Professional Speaking
  • Forms to fill out
  • Insurance Coverage
  • Media
• Articles + Recipes
  • Feature Articles
    • Feature Article 3
    • Feature Article 2
    • Feature Article 1
  • Featured Recipes
    • Grilled Cedar Plank Salmon
    • Holiday Recipe 2009
    • Easy Mexican Chicken
    • Easy Vegetarian Chili
  • Archived Articles
  • Archived Recipes
  • Eating Healthy on a Budget
• Physician Referrals
• Links
• Contact

By: Sarah Remmer, RD

Ingredients:

• 1 tablespoon vegetable oil
• 1 cup chopped onions
• 3/4 cup chopped carrots
• 3 cloves garlic, minced
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 3/4 cup chopped celery
• 1 tablespoon chili powder
• 1 1/2 cups chopped fresh (or canned) mushrooms
• 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
• 1 (19 ounce) can kidney beans with liquid
• 1 (11 ounce) can whole kernel corn, undrained
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano

Directions:

1. Heat oil in a large saucepan over medium heat. Sauté onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
2. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.