This recipe has been modified to support a balanced meal plan. More info here.
| Makes 3 servings. Each serving provides: 1 protein serving 10 oz vegetables Nutrition Per Serving Cal: 255 Protein: 15g Carbs: 51g Fat: 2g Fiber: 14.5 |
Ingredients
Use a mixture of vegetables that will equal 30 oz.
- 5 oz onion, chopped
- 1 clove garlic, minced
- 3 oz celery, chopped
- 2 oz green bell pepper, chopped
- 1 ½ cup water*
- 15 oz crushed tomatoes (fresh or canned)
- 12 oz can or cooked pinto beans*
- 1 can tomato paste (156 ml/5.5 oz)
- 3 tsp paprika
- 1 tsp ground cumin
- 2 tsp chili powder
- ½ tsp chipotle powder
- ½ tsp oregano
- ¾ tsp salt*
- ¼ tsp liquid smoke (optional)
Instructions
- Sauté onions without oil until they begin to brown then add the garlic, celery, green pepper and water. Cover and simmer until vegetables are tender.
- Add the tomatoes, beans, tomato paste, and spices. Stir well to combine. Add water to achieve desired sauce consistency. Bring mixture to boil and serve piping hot.
- Makes three servings. Keep leftovers in air tight container up to 5 days in fridge or freeze up to 5 months.
Notes
- Instead of pinto beans use red kidney beans. You can also do a mix of half pinto and half red kidney beans.
- Instead of water, when cooking dry beans use the cooking water from the beans instead of water.
- Adjust salt to taste. This will vary as when using canned tomatoes and beans these usually are salted.