Meals Matter

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Contributed By: tiredmoms
Erica (who got it from Rose Elliot's Vegetarian Fast Food)

I think of this as more of a "bean stew," but it's yummy. Even my somewhat picky DH loves it.

Ingredients

1 tbs Olive oil

1 Onion, peeled and chopped

1 Red bell pepper

1 Large carrot

1 Garlic clove, crushed

1 3/4 cups Canned tomatoes

1 Large green chili

1 3/4 cups Canned red kidney beans, drained

Salt and pepper

Chili powder (optional)

Preparation

1. Heat oil in med-large saucepan. Add onion, cover and cook for 5 mins.

2. De-seed and chop red bell pepper; scrape and dice carrot. Add to pan with garlic. Stir, then cover and cook for 10 mins.

3. Stir in the tomatoes, breaking them up with the spoon. De-seed the chili, slice into rings and add to saucepan. Cook gently, uncovered, for 10-15 mins until carrot is tender.

4. Put in red kidney beans and cook for a further 1-2 mins to heat beans. Season with salt, pepper, and chili powder.

Cook's Notes

Rose Elliot's recipe claims this serves 2, but I've found that it's probably plenty as is for 2 adults and 2 young children (not that my kids will eat this, ha!). I buy reduced-sodium/no salt added tomatoes and I also rinse my beans when I drain them to cut down on sodium. Also, I've never bothered to measure out the 1 3/4 cups of toms and beans--I just use what's in the can. This is a great recipe for the crockpot--I toss the ingredients in and let it simmer all day (no need to precook the onion or carrot, unless you want to get the healthy fat from the olive oil in there).

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