Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
441
Calories
20g
Protein
20g
Fat
51g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Red Kidney Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 16 ounces extra firm tofu, drained and crumbled
- 1 (19 ounces) can red kidney beans, drained
- 1 (19 ounces) can white kidney beans, drained
- 1 (28 ounces) can diced tomatoes
- 1 (14 ounces) can tomato sauce
- 3 medium carrots, sliced
- 2 tablespoons chili powder
- =
Directions
1
Saute first 4 in meduium heat.
2
Add tofu and saute until crisp and lightly browned (10 min).
3
Add rest of ingredients (beans, tomatoes, tomato sauce, carrots, and chili powder).
4
Boil, reduce heat and simmer 45 to 55 minutes.
Recipe sourced from
fandom