2 cans of chicken stock, low sodium, fat free, 14.5 oz cans
2 cans of water (use the stock cans)
1 can of corn, including liquid
1 can of tomatoes, including liquid
1 cup chopped carrots
1 cup chopped onions
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped celery
4 cups shredded cabbage
1 tbsp minced garlic
1 tbsp minced canned jalapeno peppers
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp ground coriander
1 tsp ground cumin
1 tbsp chili powder
2 tsp cocoa, dry powder, unsweetened
1 tsp salt
1/8 tsp freshly ground pepper
1/2 cup chopped fresh cilantro

-- MAKES TWELVE 1-CUP SERVINGS.

-- Place all ingredients into a large stock pot.
-- Bring to a boil, reduce the heat, and simmer for 20-30 minutes.
-- GREAT to cut up all veggies the night before, and bag them for the fridge -- then dump all ingredients into a large crock pot to cook.

-- SERVE HOT. Try it with steamed corn tortillas and poured over brown rice. Or add 3-4 ounces of chicken, beef, pork or fish to your bowl before serving to make a complete meal.

Number of Servings: 12

Recipe submitted by SparkPeople user OILPAINTER.

 

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