Estimated Nutrition (whole recipe, rough)
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 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| 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
- =
- 2 tbsp olive oil
- 2 med onions, diced
- 2 clove garlic, chopped
- 1 tsp chili powder, heaping
- 1/4 tsp cayenne pepper, or to taste
- 1 1/2 lbs portobello mushrooms, cut in 1/2" cubes
- 1 can (28 oz.) italian plum tomatoes, crushed
- 1 can (19 oz.) red kidney beans
- 1/2 tsp freshly grated black pepper, or to taste
- x salt, to taste
- =
Directions
1. In a large heavy pan heat oil and saute onions until translucent. Add garlic, chili powder and cayenne pepper and continue to saute for 1 minute. Adding spice to the oil intensifies their flavour. If they are added to the liquid their full flavour will not be realized. 2. Add diced portobello mushrooms and saute until softened (about 10 minutes), stirring frequently. 3. Add tomatoes, kidney beans, and salt. Cover and simmer on a low heat for 40 minutes. 4. Serve topped with grated cheddar cheese, if desired.