Directions:
- Heat olive oil in a large skillet over medium heat; cook the onion, stirring occasionally, until translucent, about 5 minutes. Stir in the jalapeno pepper; cook and stir until softened, about 5 more minutes. Mix in tomato and tomato paste; stir to combine with the onion and jalapeno pepper. Pour in the kidney beans with their liquid; stir in the cumin and curry powder. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the beans are hot and the sauce has thickened, about 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.97 Kcal (699 kJ) | ||
| Calories from fat | 98.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.92g | 17% | |
|---|---|---|---|
| Sodium | 7.37mg | 0% | |
| Potassium | 345.48mg | 7% | |
| Total Carbs | 14.17g | 5% | |
| Sugars | 2.75g | 11% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 4.17g | 8% | |
| Vitamin C | 10.4mg | 17% | |
| Iron | 1.8mg | 10% | |
| Calcium | 34.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 195.57 Kcal (819 kJ) | ||
| Calories from fat | 115.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.79g | 17% | |
|---|---|---|---|
| Sodium | 8.63mg | 0% | |
| Potassium | 404.65mg | 7% | |
| Total Carbs | 16.6g | 5% | |
| Sugars | 3.22g | 11% | |
| Dietary Fiber | 4.19g | 14% | |
| Protein | 4.89g | 8% | |
| Vitamin C | 12.2mg | 17% | |
| Iron | 2.1mg | 10% | |
| Calcium | 40.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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