Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tbsp | olive oil |
| 2 | large red bell peppers, diced |
| 1 | large onion, diced |
| 1 cup | shredded carrot |
| 2 fresh | jalapeno peppers, diced, with some of the seeds |
| 3 | garlic cloves, minced |
| 1 tbsp | chili powder |
| 1-1/2 tsp | cumin |
| 1 can | (16 oz.) crushed tomatoes in puree |
| 1 can | (16 oz.) black beans, rinsed and drained |
Directions
1. In Dutch oven or flameproof casserole, heat oil over medium-high heat. Stir in bell peppers, onion, carrot, jalapeno peppers, garlic, chili powder and cumin. Saute until tender, 6 to 8 minutes. 2. Stir in tomatoes, black beans and broth, and bring to a simmer. Reduce heat to low, cover and cook 10 minutes, stirring occasionally, to blend flavors. 3. Stir in corn and shrimp, increase heat to medium, cover and coook, stirring frequently, until shrimp are cooked through, 6 to 8 minutes (the fresh corn should still be crunchy). Nutrition Information Per Serving: 306 calories, 6.1 g total fat, 1 g saturated fat, 13g dietary fiber, 101 mg cholesterol, 550 mg sodium.
Source: www.wholehealthmd.com