Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
315
Calories
7g
Protein
16g
Fat
42g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| 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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 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 medium white onions, sliced
- 1 medium red onion, chopped
- 1 medium green pepper, cut in ½ inch strips
- 1 medium red pepper, cut in ½ inch strips
- 1 large jalapeno pepper, finely chopped
- 1 clove garlic, crushed
- 3 tablespoons olive oil
- 2 cups fresh corn
- 2 large fresh tomatoes, peeled and chopped
- 1/2 teaspoon chili powder
- ½ teaspoon granulated salt
- 2 teaspoons freshly ground black pepper
- 1/2 cup stuffed olives, thinly sliced
Directions
1
Sauté the onions, peppers, jalapeno pepper and garlic in olive oil until tender.
2
Stir in corn, tomatoes, chili powder, salt and pepper.
3
Cover and simmer for 15 minutes.
4
Stir in the olives and heat thoroughly. Serves 6.
Recipe sourced from
fandom