1.5 tbsp oil 3 cloves garlic 1 cup onion chopped 1 bell pepper 1 jalepeno 1 ear of corn, kernels 1 portobello, chopped
1.5 tsp cumin 1 tbsp chili powder 1 tsp salt 1 tsp pepper
28 oz can crushed tomatoes 540 ml can of red kidney beans
Saute all veggies in oil over medium heat for about 10 minutes. Add spices and cook for another 5. Add in beans and tomatoe sauce, add water to thin to your preference. Let simmer for about 20-30 minutes.
Serving Size: Makes a lot! For calorie count, it is set to 6 servings.