“It’s a delectable dish with full of surprises plus a fat free treat!”

INGREDIENTS

1 medium onion – chopped
2 cloves garlic – minced
1/4 cup jalapeno peppers – optional
1/2 cup celery – chopped
1/2 cup carrots – peeled and chopped
1 red bell pepper – seeded and chopped into small pieces
1 green bell pepper – seeded and chopped into small pieces
1 cup dried red kidney beans
2 cups kernel corn – fresh or frozen
2 tablespoons cilantro – chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
5 cups water
2 low-sodium vegetable broth cubes

• Spray the bottom of a large pot with non-stick cooking spray.
• Add onion and garlic and cook until soft, about five minutes.
• Add jalapeno, celery, carrots and bell pepper.
• Cook until soft, another five minutes.
• Add beans, corn, water, bouillon, cumin and coriander.
• Cover and simmer on low heat for 1 1/2 to 2 hours.
• Serve with fat-free sour cream, reduced-fat shredded cheese, salsa and crumbled baked tortilla chips.