Healthy Jambalaya Recipe
This classic Southern dish has gone Vegan, with nutrient-rich ingredients that taste phenomenal.
Servings: 10 people
Calories: 246kcal
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1/2 cup celery chopped
- 4 garlic cloves minced
- 1 jalapeno pepper small, minced (optional)
- 1/2 cup green bell pepper chopped
- 1/2 cup red bell pepper chopped
- 2 tablespoons tomato paste
- 30 ounces diced tomatoes cans, no sugar added
- 3 cups vegetable broth low-sodium
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 2 teaspoons smoked paprika
- 1 tablespoon chili powder
- 1/2 teaspoon dried cayenne pepper
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 cups brown rice cooked
- 15 ounces butter beans can, drained and rinsed
- 15 ounces kidney beans can, drained and rinsed
- 15 ounces black beans can, drained and rinsed
- 1/4 cup cilantro fresh, chopped
- 1/4 cup parsley fresh, chopped
Instructions
- In a large soup pot, heat the olive oil on medium heat. Once hot, add the onion, celery, garlic, jalapeno, green, and red pepper. Cook until the onions and peppers are soft, stirring often, about 6 minutes. Stir in the tomato paste and cook for 1 minute, stirring often.
- Pour in the diced tomato and vegetable broth. Add the oregano, basil, thyme, paprika, chili powder, cayenne, salt, and pepper. Bring to a simmer and simmer, uncovered, for 20 minutes. Stir in the rice and all the beans. Simmer for another 5 minutes.
- Stir in the cilantro and parsley, serve hot!
Nutrition
Serving: 1cup | Calories: 246kcal | Carbohydrates: 43g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 540mg | Fiber: 11g | Sugar: 5g |
| SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3