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Ingredients
- 12 ounces vegetable broth
- 3 tsp chili powder
- 1 tsp salt
- 2 tsp cayenne pepper
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp black pepper
- 1 green pepper, diced
- 2 red pepper, diced
- 2 serrano chili peppers, minced
- 5 cloves of garlic, crushed
- 10 dashes of hot sauce
- 2 cups of corn kernels, drained
- 12 ounce can of tomato paste
- 2 28 ounce cans of crushed Italian tomatoes
- 24 ounces cooked red kidney beans, rinsed & drained
- 24 ounces cooked pinto beans, rinsed & drained
View Full Recipe at Cook. Eat. Delicious!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2595g | |
| Calories 1692 | |
| Calories from Fat 133 | 8% |
| Total Fat 15.53g | 19% |
| Saturated Fat 3.1g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9613mg | 401% |
| Potassium 6904mg | 197% |
| Total Carbs 322.37g | 86% |
| Dietary Fiber 93.4g | 311% |
| Sugars 62.61g | 42% |
| Protein 89.59g | 143% |
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