Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
10
Low
Nutrition per serving
Calories114.4 kcal (6%)
Total Fat1.4 g (2%)
Carbs24.4 g (9%)
Sugars11.1 g (12%)
Protein5.3 g (11%)
Sodium260.6 mg (13%)
Fiber6.5 g (23%)
% 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 cupskidney beans
cooked, 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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