Prep time: 15 minutes
Cook time: 40 minutes
Servings: 6 to 8
2 tablespoons olive oil
2 medium onions, diced
2 carrots, peeled and diced
2 jalapeños, seeded and diced (optional)
4 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon oregano
1 1/2 teaspoons salt
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
1 quart stock — chicken or vegetable
3 (15-ounce) cans of pinto or kidney beans, drained
1 1/2 cups diced walnuts
In a large, heavy-bottomed soup pot, heat oil on medium heat.
Add onion, carrot and jalapeños and cook for 5 minutes until softened, stirring occasionally. Add garlic and cook for 45 seconds or until fragrant.
Add chili powder, cumin, oregano, salt and tomato paste to the onions and garlic and cook for 45 seconds, taking care to not burn the spices.
Add diced tomatoes, stock, beans and walnuts. Bring to a boil, then cover and simmer on low for 30 minutes.
Garnish with shredded cheese, hot sauce, sour cream, sliced green onions, fresh cilantro and/or crushed tortilla chips.
Nutritional Analysis Per Serving:
Calories: 394, Fat: 16g, Saturated Fat: 1g, Trans Fat: 0g, MUFA: 3g, PUFA: 1g, Cholesterol: 0mg, Sodium: 647mg, Potassium: 703mg, Carbohydrates: 20g, Fiber: 6g, Sugar: 7g, Protein: 8g, Vitamin A: 34%, Vitamin C: 38%, Calcium: 8%, Iron: 8%