![](https://cdn.statically.io/img/www.allrecipes.com/thmb/PgN6WOKsfIAXW5t6l9_fEuKoCMQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7891989-cd15c4f069084f85a201c5b9fd5b7706.jpg)
Ingredients
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3 tablespoons olive oil
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1 large onion, chopped
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1 jalapeno pepper, finely chopped, or more to taste
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1 tomato, chopped
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2 teaspoons tomato paste
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2 (15 ounce) cans dark red kidney beans, undrained
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1 ½ teaspoons ground cumin
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1 ½ teaspoons curry powder
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salt and black pepper to taste
Directions
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Heat oil in a large skillet over medium heat; cook onion, stirring occasionally, until translucent, about 5 minutes.
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Stir in jalapeño pepper; cook and stir until softened, about 5 more minutes.
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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.
Nutrition Facts (per serving)
298 | Calories |
11g | Fat |
39g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 298 | |
% Daily Value * | |
Total Fat 11g | 15% |
Saturated Fat 2g | 8% |
Sodium 481mg | 21% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 15g | 52% |
Total Sugars 3g | |
Protein 13g | 25% |
Vitamin C 10mg | 11% |
Calcium 89mg | 7% |
Iron 4mg | 22% |
Potassium 205mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.