Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Water | not in our table | 0 |
| Cider | 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 cup dried pinto or kidney beans
- 3 cups water
- 1 tablespoon vegetable oil
- 2 cups chopped onion
- 1 green bell pepper, chopped
- 2 cups chopped tomatoes
- 1 6-ounce can no-salt added tomato paste
- 3/4 cup water
- 3 tablespoons chili powder
- 1 tablespoon cider vinegar
- 2 teaspoons minced garlic
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon ground pepper
- 1 bay leaf
- =
Directions
Place beans and 3 cups of water in saucepan.
Bring to boil and cook 2 minutes.
Do not drain.
Set aside for 1 hour, then return beans to heat, adding water to cover if necessary.
Simmer for 1 hour, or until beans are tender.
Drain and set aside.
Heat oil in a large, deep skillet or stockpot over medium-high heat.
Add onion and bell pepper.
Cook until onion is translucent.
Add beans and remaining ingredients.
Bring to a boil.
Reduce heat and simmer 1 1/2 hours, stirring occasionally.
Remove bay leaf