Southwest Jambalaya Recipe | Dr. McDougall

Ingredients

• 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
• 1/2 Cup Vegetable broth or water
• 1 Bunch Green onions, sliced in 1 inch pieces
• 1 1/2 Cups Napa cabbage, sliced
• 1 Tbsp Soy sauce (optional)
• 1 Tsp Chili powder
• 1 Tsp Basil
• 2 Cups Plum tomatoes, chopped
• 2 Cups Packed chopped spinach
• 2-15 Ounce Cans Black beans, drained and rinsed
• 1/2 Cup Salsa
• Hot sauce to taste
• 2 Tbsp Cilantro, chopped