This is a really filling, affordable, delicious meal! The leftovers can be used in so many ways (if you have any leftover!) so it’s also versatile!
Ingredients
Garnishes
Directions
In a large pot on high heat, add your celery, bell pepper, onion, garlic, ground cumin, chili powder, kosher salt, and freshly ground black pepper. Cook until the vegetables are softened, approx five minutes.
Then add everything else except for the cilantro. Add more kosher salt and freshly ground black pepper to season the new additions. Simmer on a medium heat for around twenty minutes, stirring often. Add your cilantro, and simmer for another five minutes. Then it’s ready to serve!
Each serving is 1cup and this makes 11 servings. For those doing WeightWatchers, it’s 2pts per serving. If you omit the garnish of shredded cheese, this dish is also vegan! Hope you all enjoy!
That looks fantastic! :D
And it’s vegan friendly!
I am definitely going to make this.
{shared blog entry — Torchlight}
Oh my, does this ever sound good! Too bad I didn’t see this recipe before I sent my hubby to the grocery! Maybe Wednesday.
{shared blog entry — 52 FLEA: One Year Anniversary!}
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You always have the most awesome food posts! <3 That looks fantastic. I love pumpkin :) Will have to give it a shot sometime soon.
{shared blog entry — Sickling}