Ingredients
4
4 servings
- •3 tablespoons olive oil
- •1 large onion, chopped
- •1 jalapeno pepper, finely chopped, or more to taste
- •1 tomato, chopped
- •2 teaspoons tomato paste
- •2 (15 ounce) cans dark red kidney beans, undrained
- •1.5 teaspoons ground cumin
- •1.5 teaspoons curry powder
- •salt and black pepper to taste
Instructions
- Heat oil in a large skillet over medium heat; cook onion, stirring occasionally, until translucent, about 5 minutes.
- Stir in jalapeño pepper; cook and stir until softened, about 5 more minutes.
- Mix in tomato and tomato paste; stir well to combine. Pour in kidney beans with their liquid; stir in cumin and curry powder. Bring to a boil, reduce heat to medium-low, and simmer until beans are hot and sauce has thickened, about 15 minutes.
Nutritional Facts
Per 4 servings
- Calories: 298
- Carbohydrate: 39g
- Fat: 11g
- Fiber: 15g
- Protein: 13g
- Sugar: 3g
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