onions, yellow, chopped
sweet potatoes, cubed
3 15-ounce cans
beans, kidney, low sodium, drained and rinsed
2 14.5-ounce cans
diced tomatoes, low sodium, drained
Heat oil in a saucepan over medium heat. Add the onions, zucchini, sweet potatoes, garlic and spices and cook, stirring from time to time, 20 minutes.
Add the kidney beans and tomatoes. Stir and cook, covered, until the squash is tender, about 30 minutes.
Add the corn and cook until warmed throughout, another 5 minutes.
Serve right away or transfer to a container once cooled.
Keep leftovers in the refrigerator up to 5 days.
Amount Per Serving
Calories from Fat 36
% Daily Value*
Total Fat 4g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Total Carbohydrates 44g
Dietary Fiber 9g
* Percent Daily Values are based on a 2000 calorie diet.