We like the black-bean and chickpea combination, but feel free to use your favorite beans.

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Recipe Summary

prep:
20 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven or 5-quart saucepan with a lid, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Add squash, bell pepper, and chile powder; season with salt and pepper and cook, stirring 1 minute. Add 1/2 cup water. Cover and simmer until vegetables are crisp-tender, about 7 minutes.

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  • Stir in tomatoes and their juice, breaking them up with a spoon; add chickpeas, black beans, 1/4 cup cilantro, and 1/2 cup water. Bring to a boil. Reduce to a simmer, partially cover, and cook until lightly thickened, about 20 minutes.

  • Season with salt and pepper. Stir in remaining cilantro and spoon into serving bowls. Serve with lime wedges.

Cook's Notes

Because they're high in soluble fiber, beans are a cholesterol fighter's best friend.

Reviews (3)

27 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
08/13/2012
LOVE IT! Very simple, delicious and fresh taste, and extremely healthy. An official 'favorite' from now on.
Rating: Unrated
01/03/2012
Absolutely delicious! Easy to make and have in fridge for lunch at work.
Rating: Unrated
01/03/2012
Absolutely delicious! Easy to make and have in fridge for lunch at work.
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