This recipe has been modified to support a balanced meal plan. More info here.
| Makes 3 servings. Each serving provides: 4 oz beans 10 oz vegetables Aprx Nutrition For One Serving Cal: 255 Protein: 15g Carbs: 51g Fat: 1.8g 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 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
- 2 tsp chili powder
- 1 tsp ground cumin
- 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.
- Add the garlic, paprika, chili powder, cumin and chipotle powder. Stir about to briefly roast taking care to not let the garlic and spices burn.
- Add the celery, green pepper and water. Cover and simmer until the vegetables are tender.
- Add the tomatoes, beans, and tomato paste then stir well to combine. Bring back to boil and serve hot. Divide into three servings.
- To make into a more balance meal consider serving with bulgar.
- Keep leftovers in air tight container up to 5 days in fridge or freeze for up to 5 months.
Notes
- Substitute pinto beans with red kidney beans or use a mixture of beans.
- Substitute water. If cooking dry beans, use the cooking water from them.
- Adjust salt to taste. This will vary depending if the tomatoes and beans have been salted.