Eggplant Del Rio
4 cloves garlic, minced
1 1/2 cups chopped onions
3 cups chopped fresh or low-sodium canned tomatoes
1 cup sliced carrots
1 cup sliced celery
2 cups diced eggplant
2 cups home-cooked or canned pinto beans, drained and rinsed
2 cups fresh, frozen, or canned corn kernels
1 teaspoon ground cumin
1 teaspoon ground chili powder
1/2 cup grated nonfat cheese
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