Kristi Whitley

Healthy Living

Southwest Jambalaya
McDougall Newsletter

 Prep time: 15 minutes

Cooking Time: 20 minutes

Servings: 4


1 onion, cut in half and sliced into rings
1 bell pepper, chopped
1 carrot, cut in half lengthwise, then sliced
1-2 cloves garlic, minced
½ cup vegetable broth or water
1 bunch green onions, cut into 1 inch pieces
1 ½ cups sliced Napa cabbage
1 tablespoon soy sauce
1 teaspoon chili powder
1 teaspoon basil
2 cups chopped plum tomatoes
2 cups packed chopped spinach
2 15 ounce cans black beans, drained and rinsed
½ cup salsa
Hot sauce to taste
2 tablespoons chopped fresh cilantro

Place the onion, bell pepper, carrot, and garlic in a large pot with the vegetable broth or water. Cook and stir over medium heat until vegetables soften slightly, about 4-5 minutes. Add the green onions, cabbage, soy sauce, chili powder and basil. Cook, stirring occasionally, for 10 minutes. Stir in the remaining ingredients, except the cilantro, and cook for 5 minutes. Stir in the cilantro and serve at once.


Serve with fresh bread, over baked potatoes or rolled up in a tortilla.