The Ultimate Veggie Bowl of Red

1 can cannellini beans, drained and rinsed

1 can red kidney beans, drained and rinsed

1 tbsp canola oil

1 garlic clove, minced

1 bay leaf

1/2 tbsp paprika

1/2 tbsp chili powder

2 tsp oregono

2 tsp cumin

1 chopped yellow onion

1 chopped green bell pepper

2 cups vegetable stock or water or a mix of both

1 chipotle chili in adobe sauce, minced

1 (14.5 oz) can diced tomatoes

1 (14.5 oz) can whole tomatoes in juice, roughly chopped

1/2 cup white hominy (found in with the canned veggies at the store)

2 tbsp chopped fresh cilantro

1. In a large saucepot, heat the oil over med. heat. Add the garlic, bay leaf, paprika, chili powder, oregano and cumin and saute for 1 minute. Add the onions and the green pepper and continue to saute for about 4 more minutes, until the onion and pepper are soft.

2. Add the beans, veggie stock or water and chipotle pepper and stir well.

3. Add the tomatoes and their juices, the hominy and the cilantro and simmer for about 20 minutes or so. Season to taste.

About 295 calories/5 g fat per bowl