1. In medium saucepan, heat oil over medium heat; add onion, bell pepper, jalapeño and garlic. 2. Sauté, stirring occasionally, until vegetables are wilted, about 8 minutes. 3. Add chili powder, bay leaves, cumin and oregano; sauté, stirring, 1 minute. 4. Add beans, broth, salt and pepper. Increase heat to high; bring to a boil and lower heat to medium-low. 5. Gently simmer, stirring occasionally, until creamy and tender, about 30 minutes. 6. Remove bay leaves; stir in cilantro and serve. 7. EACH SERVING (1/2 cup) PROVIDES: 1 Fat, 1/2 Vegetable, 2 Proteins, 5 Optional Calories. 8. PER SERVING: 219 Calories, 11 g Protein, 6 g Fat, 32 g Carbohydrate, 23 mg Sodium, 0 mg Cholesterol, 3 g Dietary Fiber; 4 points. ---------------------------------------------------------------------------
Nutrition
Ingredients
