Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
22
High
Nutrition per serving
Calories317.2 kcal (16%)
Total Fat2.9 g (4%)
Carbs59.1 g (23%)
Sugars15.8 g (18%)
Protein17.7 g (35%)
Sodium1013.4 mg (51%)
Fiber16.7 g (60%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings

1 cuponions
diced

4garlic cloves
minced

⅓ cupcarrots
finely chopped

½ cupred pepper
diced

1 cupcrushed tomatoes

⅓ cuptomato paste

3 cupscans kidney beans
cooked 15oz, drained or rinsed

2 cupswater
or vegetable broth

2 tspground cumin

1 tspsmoked paprika

1 tspdried oregano

1 Tbspchili powder
depending on heat preference

1 Tbspcoconut aminos
optional

sea salt
to taste, optional

1 Tbspfresh lime juice
to serve, optional

fresh cilantro
to serve
Instructions
Step 1
Place a deep pot on medium-high heat. Add the onions and cook for 3-5 minutes, until soft. Add a bit of water if the onions start sticking to the pan. Add the garlic, carrots and red pepper to the pot. Cook for another 3-5 minutes. Add the crushed tomatoes, tomato paste, beans, water/vegetable broth, ground cumin, smoked paprika, dried oregano, chili powder, coconut aminos and sea salt (if using). Bring the mixture to a boil, then lower the heat to a simmer and cook for 15-20 minutes, uncovered, until the beans and carrots are soft and the liquid has reduced. Serve immediately with a squeeze of lime juice and fresh cilantro.
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Notes
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Easy
One-dish