Last fall, Paul and I went on a low-fat, low-sodium, reduced calorie diet. The results have been amazing. One of the best is that Paul is no longer taking two of his blood pressure medicines!! So, from now on, I'll be sharing some of our favorite "new" recipes with you. I'll also give you the nutritional values.

Lot's of protein and fiber!

Gluten Free, High Fiber, Lactose Free, Low Fat, Soy Free, Vegan, Vegetarian.

Ingredients

• 3-1/3 cups (21 oz) Anasazi Beans (rinse and soak overnight)
  
• 8.5 oz can Tomato Juice
  
• 3 Tbsp diced Onions
  
• 3 Tbsp diced Green Peppers
  
• 14.5 oz can Stewed Tomatoes
  
• 4 oz can Mild Green Chilies
  
• 4 tsp Chili Powder
  
• 4 tsp Garlic Powder
  
• 4 tsp Onion Powder
  
• 4 tsp Cumin
  
• 1/2 tsp Chipotle Chili Powder
  
• 1 tsp diced Jalapeños
  
• 1 tsp Paprika
  
• 4 tsp Cilantro (fresh)
  
• 2 tsp Sea Salt (optional)

Directions

1. Rinse the beans, place in a large soup pot and cover with water. Let soak overnight in the refrigerator.
2. Drain the beans and return them to the soup pot. Add remaining ingredients and cook on medium-high heat until the beans are fully tender, about 2 hours. Season to taste with salt.

Makes approximately 2 quarts.

Nutritional Information:
Serving Size:    183g (~1 cup)         Recipe Yield:    8 servings        Calories:    300