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David Burns

Servings: 6-8 (1 cup per person)

Nutrition Facts:

110 calories
0.2 g fat
8 g protein


medium onion, minced
2 cloves garlic, minced
2 ribs celery, finely minced
1 bell pepper, chopped
1 tsp. cumin
1 Tbs. chili powder
1-2 Bay leaves
½ tsp. oregano
½ tsp. dried basil
¼ tsp. cinnamon
2- 15 oz. cans of crushed tomatoes
1 zucchini, roughly chopped
¾ cup mushrooms, washed and chopped
15 oz. can black beans


Spray the bottom of a large pan with cooking spray and heat onions, garlic, celery and bell peppers. Cook on medium-high heat until vegetables are softened. Add cumin, chili powder, bay leaves, oregano and basil, and cook for 1-2 minutes longer. Add tomatoes, mushrooms, zucchini and cinnamon. Heat to boiling, then reduce heat to simmer and cook for 1 hour, covered. Stir in beans and cook, uncovered, to desired thickness. Season with salt and pepper to taste.