This delectable blend of produce and beans offers 24 percent of your daily recommended intake of iron, a key mineral for building muscle, in each serving. And while you know tomatoes provide cancer-fighting lycopene, sun-dried tomatoes have three times the lycopene of fresh and it's almost twice as bioavailable, a 2007 study found, so your body absorbs it more efficiently.
1 cup sun-dried tomatoes
3 cups diced tomatoes
1 tablespoon olive oil
1 small onion, chopped
1 jalapeño pepper, diced
2 celery stalks, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
2 cups canned black beans, rinsed and drained
2 cups canned red kidney beans, rinsed and drained
2 cups water
3 tablespoons chili powder
1 tablespoon ground cumin
Salt and black pepper, to taste
Blend sun-dried tomatoes and 1/2 cup diced tomatoes until smooth, then set aside. In a large pot, heat olive oil over high heat. Add onion and cook until tender, about 5 minutes. Stir in jalapeño, celery, peppers, and zucchini and cook until vegetables are tender, about 10 minutes. Add blended tomatoes, remaining diced tomatoes, beans, and water. Season with chili powder, cumin, salt, and black pepper and simmer on low for about 30 minutes.
Nutrition score per serving: 224 calories, 2g fat (<1g saturated), 40g carbs, 13g protein, 0g fiber, 5 g sugars
Recipe provided by Anna Forkan and Kristen Overlock of Revitalive.