Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Corn | 1/2 cup kernels (82g) | 77 |
| 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 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Macaroni | 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 Vegetable oil
- 1 med Onion diced
- 1 med Green pepper diced
- 2 med Garlic clove
- 2 tbsp Chili powder
- 1/2 tbsp Salt
- 1/2 tbsp Cumin seed, ground
- 32 oz Tomatoes, canned
- 15 oz Kidney beans, canned
- 8 oz Macaroni, uncooked
- 2 oz Monterrey jack, shredded
- 10 oz Corn, frozen
- =
Directions
1 Chop the onion and green pepper.
2 Drain and rinse the canned beans.
3 Cook macaroni per instructions and drain.
4 In a large skillet heat oil over medium high heat.
5 Add onion, green pepper, garlic, chili powder, salt and cumin; saute for about 4 minutes until vegetables are tender.
6 Stir in the tomatoes (undrained) breaking them with a spoon.
7 Add kidney beans and corn (already thawed); bring to a boil.
8 Reduce heat to simmer and continue cooking for 15 minutes stirring occasionally.
9 Toss in cooked macaroni.
10 Sprinkle with the shredded cheese