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Ingredients: Makes 9 servings
10 ounces Portobello mushrooms2½ tablespoons canola oil8 ounces chopped yellow onion4 ounces diced carrots4 ounces chopped red bell pepper½ teaspoon cayenne pepper1½ tablespoons chili powder1 tablespoon ground cumin1½ teaspoons salt2 cups canned crushed tomatoes, including liquids1½ cup low sodium vegetable broth1 2/3 cups kidney beans, rinsed and drained1 2/3 cups navy beans, rinsed and drained
Serving size:1 Cup; Makes: 9 servings
Nutrition information:Per 1-cup serving: 175 calories, 5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 495 mg sodium, 26 g carbohydrate, 6.5 g sugar, 8 g fiber, 8.5 g protein
Recipe Source:Recipe provided by FLIK Hospitality Group
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