Mexican Chilli Beans with Mushrooms
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 171.2
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 541.5 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 10.2 g
- Protein: 7.9 g
View full nutritional breakdown of Mexican Chilli Beans with Mushrooms calories by ingredient
Introduction
A spicy, low fat Mexican dish. Great served with rice or over a potato boiled in its jacket. A spicy, low fat Mexican dish. Great served with rice or over a potato boiled in its jacket.Number of Servings: 4
Ingredients
-
1 tbspn sunflower oil (or similar)
1 medium onion, chopped
2 cloves garlic, crushed
half-cup coarsely chopped green bell pepper (capsicum)
half-cup coarsely chopped red bell pepper (capsicum)
1.5 tbspn Mexican-style red chilli powder (or to taste)
1 cup fresh mushrooms, sliced
1 tbspn fresh basil, finely chopped (or 1 tspn dried)
1 tbspn fresh oregano, finely chopped (or 1tbsn dried)
1 400g can tomatoes (unsalted)
500ml water
1 400g can red kidney beans, drained
dash salt
1 tspn pepper
Directions
1. Heat oil in medium pan over medium-low heat
2. Add garlic, onion and red and green peppers and cook until onion is transparent.
3. Add chilli powder and stir through mixture until coated
4. Stir in mushrooms and cook until these are just soft
5. Remove pan from heat and stir in tomatoes, basil and oregano (break up whole tomatoes with a wooden spoon)
6. Return pan to low heat, bring mixture to simmer
7. Gradually add water, stirring all the while
8. Simmer for approximately 10 minutes, until mixture has thickened to thin salsa-type consistency
9. Stir through drained kidney beans, salt and pepper and cook through (approximately 5 minutes).
Serve over rice or jacket potato, accompanied by a few slices of avocado and topped with dollop of extra-light sour cream or non-fat yoghurt or grated low-fat cheese.
Makes 4 serves of approximately 1 cup.
Number of Servings: 4
Recipe submitted by SparkPeople user GANDER.
2. Add garlic, onion and red and green peppers and cook until onion is transparent.
3. Add chilli powder and stir through mixture until coated
4. Stir in mushrooms and cook until these are just soft
5. Remove pan from heat and stir in tomatoes, basil and oregano (break up whole tomatoes with a wooden spoon)
6. Return pan to low heat, bring mixture to simmer
7. Gradually add water, stirring all the while
8. Simmer for approximately 10 minutes, until mixture has thickened to thin salsa-type consistency
9. Stir through drained kidney beans, salt and pepper and cook through (approximately 5 minutes).
Serve over rice or jacket potato, accompanied by a few slices of avocado and topped with dollop of extra-light sour cream or non-fat yoghurt or grated low-fat cheese.
Makes 4 serves of approximately 1 cup.
Number of Servings: 4
Recipe submitted by SparkPeople user GANDER.