Standout Beauty Nutrient: 2.9 mg of Iron, or 16% RDA.
Bonus Nutrients: This recipe also has its share of vitamin A and vitamin C. Vitamin A helps boost healthy oil production in your hair to keep it shiny. Vitamin C is proven to make you look younger.
- 2 Tbs canola oil
- 4 ea fresh garlic cloves
- 1 ea fresh large whole yellow onion
- 2 ea 3’’ large fresh sweet green bell peppers
- 1 cup chopped fresh carrots
- 12 oz gold and white frozen baby corn
- 2 ea fresh medium-sized squash and zucchini with skin
- 2 ea whole japaleno chile peppers
- 16 oz fire roasted, crushed canned tomatoes
- 1 6-oz can of tomato paste
- 15 oz of canned black beans
- 30 oz of canned dark red and kidney beans
- 1 cup of vegetable broth
- 4 Tbs chili pepper powder
- 2 Tbs of ground cumin seeds
- 1 Tbs ground black pepper
- 2 Tbs of dried crumbled bay leaf
- 2 Tbs of ground oregano
- The most important ingredient? 2 chopped chipotle peppers in adobo sauce. They come in a can and can be found in the Mexican section at the grocery store
- In a large heavy pot, heat the oil over medium high heat. Add onions, garlic, and carrots; saute until translucent.
- Add all peppers (except the chilpotle), zucchini and corn; saute for five minutes, stirring occasionally.
- Add tomato paste, chopped tomatoes and tomato juice. Then add all salt, pepper, herbs and spices.
- Stir well. Add two chopped chilpotle peppers and beans. Stir well.
- Add beer and vegetable stock until liquid covers all ingredients in the pot.
- Bring to a boil, then reduce heat to medium low. Simmer for a half hour, stirring occasionally.
- Remove from heat, and adjust seasonings to taste.
- Serve with shredded cheddar, chopped avocado and fresh lime juice. No cilantro!
Note: Tastiest on the second day. Also goes well with poached eggs for brunch.