This is my recipe, and had for dinner. Need your opinions and suggestions for ingredients.?

This is for a lower fat way of eating. It was really good and spicy. Do you have additional ingredients to add? Hopefully, to keep this a healthy dish. Thank you...

Black Bean Chili Stew Serving Size : 4

4 medium Yukon (thin skinned) potatoes (or use red potatoes, quartered)

1 1/2 cups baby carrots, each one cut in half

can of S&W Caribbean Black beans (has Red Bell Pepper, Anaheim Chili Peppers, Diced Onion & Lime, Juice in Caribbean Sauce)

can of S&W mexican recipe stewed tomatoes (has green pepper and onion)

1 tbsp chili paste (use Huy Fong Sambal Oelek, ground fresh chili paste)

1 tbsp cornstarch

1/2 tsp garlic powder

Scrub potatoes and quarter the potatoes (If there are larger, cut into sixths). Add potatoes and water (to top of potatoes) and partially cover, in a large sauce pan; cook on medium for 10-15 minutes.

While potatoes are cooking, place baby carrots, in covered dish (with a 1 to 2 tbsp water) and microwave (on High) for 3 1/2 minutes (1000 watt microwave).

Open cans of beans and tomatoes (cut tomatoes into smaller pieces), strain the juices into a measuring cup. Add cornstarch to juice and stir thoroughly. This will be used to thicken the sauce.

When potatoes are done (I stick a knife in a few; if comes away easily, it’s done.), drain the water (use a lid, tipped so there is a opening, to hold the potatoes in the pot).

Add beans, tomatoes, carrots, and garlic to the potatoes; cook over medium heat, stirring constantly, until its bubbles.

Add cornstarch mixture (tomato and bean juice). Stir till sauce is thickened.

Serve.