Source: Recipes For Fat Free Living 2 Cookbook
by Jyl Steinback, Americas Healthiest Mom

 

Serves:  6

 

1 large onion, chopped
2 red bell peppers, seeded and chopped
1 tbsp. chopped jalapeño pepper
10 mushrooms, quartered
6 small tomatoes, cut in large chunks
1 cup frozen corn kernels, thawed and drained
1 tsp. pepper
1 tsp. ground cumin
1 tbsp. chili powder
4 cups canned black beans, rinsed
1½ cups fat-free chicken broth
1 10 oz. package frozen chopped spinach, thawed and drained

 

Lightly spray a nonstick skillet with cooking spray. Add onion, red pepper, jalapeño pepper, mushrooms, tomatoes, corn, pepper, cumin and chili powder.
Cook over medium-high heat for 10 minutes. Add beans and chicken broth and boil for 10 minutes. Remove 1½ cups bean mixture from skillet and place in blender or food processor. Blend mixture until pureed. Return to saucepan and add spinach.
Cook 5 to 6 minutes until spinach is well heated.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	95	½ starch	n/a
Fat	0 g	2 vegetable
Carbohydrates	15 g
Protein	6 g
Cholesterol	0 mg
Dietary Fiber	4 g
Sodium	486 mg