• 1 small onion, chopped
  • 1½ cup vegetable broth, low sodium
  • 2 cans (4 oz) chopped green chilies
  • 1 can white kidney beans (cannellini), undrained
  • 1 can pink kidney beans, undrained
  • 1½ tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp oregano leaves
  • 1 tsp cilantro leaves
  • ¼ tsp ground red pepper
  • 1 T extra virgin olive oil
Heat olive oil in a large nonstick skillet. Add onions and cook about 5 minutes. Add vegetable broth, chilies and spices. Simmer for 15 minutes. Stir in beans and simmer for about 8 minutes.

Serve with a green salad to make a tasty meal.

4 Servings
Nutrition Information per serving:
Calories: 314
Fat: 5g (13% calories from fat)
Protein: 19g (21% calories from protein)
Carbohydrates (net): 37g (66% calories from carbohydrates)