Soups & Stews Cook Once, Eat Twice!

Nutrition Facts Per Serving: Calories 231, Total Fat 8g, Saturated Fat 1g, Protein 15g, Carbohydrates 28g, Cholesterol 0mg, Fiber 8g, Sodium 432mg

Dietary Exchange: 2 Bread/Starch, 2 Vegetable, 2 Meat

1 tablespoon canola or vegetable oil
1 large red bell pepper, coarsely chopped
2 medium zucchini or yellow squash (or 1 of each), cut into ½-inch chunks
4 cloves garlic, minced
1 can (about 14 ounces) fire-roasted diced tomatoes
¾ cup chunky salsa
2 teaspoons chili powder
1 teaspoon dried oregano
1 can (about 15 ounces) no-salt-added red kidney beans, rinsed and drained
10 ounces extra-firm tofu, well-drained and cut into ½-inch cubes
Chopped cilantro (optional)

1. Heat oil in large saucepan over medium heat. Add bell pepper; cook and stir 4 minutes. Add zucchini and garlic; cook and stir 3 minutes.

2. Stir in tomatoes, salsa, chili powder and oregano; bring to a boil over high heat. Reduce heat to low; simmer 15 minutes or until vegetables are tender.

Stir in beans; simmer 2 minutes or until