Advertisement
Ingredients
1 pound plum tomatoes
2 tablespoons vegetable oil
2 large onions, chopped
3 large cloves garlic, minced
1 green pepper, chopped
1 jalapeno pepper, minced
2 cups tomato puree
¼ teaspoon coriander
⅛ teaspoon allspice
1 ½ teaspoons oregano
1 tablespoon mild chili powder (see note)
1 ½ teaspoons cumin
2 tablespoons fresh coriander, optional
½ to ⅔ pounds dried pinto or kidney beans, cooked, or 2 (16-ounce) cans
Nutritional analysis per serving (4 to 5 servings)
76 grams carbs; 448 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 28 grams fiber; 105 milligrams sodium; 25 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Chop half the tomatoes. Puree the rest.
- Step 2
Heat oil. Saute onion, garlic, green pepper and jalapeno in hot oil until onion is soft. Add pureed and chopped tomatoes, spices and beans. Cover and simmer about 30 minutes. Correct seasonings and serve.
Mild chili powder is made only from the pepper. There are no additional spices or herbs in it. Serve with salad of red peppers and cucumbers and corn bread or warmed corn tortillas.
Private Notes