Beans and corn together provide a complete protein in this peasant-style, one-dish meal, alive with fiery spice. Chiles, somewhat counterintuitively, are among the most potent anti-inflammatory foods. Serve in shallow soup bowls, with slices of crusty Italian bread.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, cut in 1/2-inch dice
- 1 greeen bell pepper, cut into 1/2-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 3 cups butternut squash, cut in 1/2-inch dice
- 1 1/2 cups chopped beet top, Swiss chard, or spinach
- 12 cloves garlic, chopped
- 2 low-sodium vegetable bouillon cubes
- 1 tablespoon finely chopped chipotle chile
- 1/2 teaspoon smoked paprika optional
- 2 1/2 cups frozen and thawed corn kernels
- 2 cups boiling water
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can red kidney beans, rinsed and drained
- chopped fresh cilantro and lime wedges, for garnish
Instructions
- Place oil in a large pot over medium-high heat and add onion. Stir constantly for about 2 minutes, until beginning to soften. Add bell peppers, stirring for about 2 minutes. Add squash, greens, and garlic, and stir for 2 minutes. Add bouillon cubes, chopped chipotle, paprika (if using), corn, and 2 cups boiling water, stirring well.
- Bring mixture to a boil, and reduce heat to maintain a simmer. Cook until vegetables are tender, 15–20 minutes.
- Increase heat to high and gently stir in beans until warmed through. Season to taste, and garnish with fresh cilantro and lime wedges.
Notes
PER SERVING: 416 cal, 11g fat, (6g mono, 2g poly, 2g sat), 0mg chol, 18g protein, 69g carb, 19g fiber, 177mg sodium
