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30 minutes
Prep: 10 minutes
Cook: 20 minutes
376 calories per serving view nutrition facts
4 servings
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| 1 | medium | onion | chopped |
| 1 | clove | garlic | minced |
| 14 1/2 | ounces | tomatoes, stewed, canned | no-added-salt |
| 10 | ounces | tomatoes, canned | no-added-salt, undrained |
| 2 | tablespoons | green chili peppers | |
| 1 | tablespoon | cilantro | fresh |
| 1 | teaspoon | chili powder | |
| 1/2 | teaspoon | sugar | |
| 1/4 | teaspoon | oregano | |
| 16 | ounces | kidney beans | canned, rinsed and drained |
| 4 | cups | pasta, fettuccine | hot cooked |
Coat a large skillet with cooking spray.
Place over medium heat until hot.
Add onion and garlic; sauté until tender.
Stir in tomatoes, green chiles, cilantro, chili powder, sugar, and oregano.
Cover and bring to a boil.
Reduce heat, and simmer 15 minutes, stirring occasionally.
Mash beans slightly, and stir into tomato mixture.
Serve over hot cooked fettuccine.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 761mg | 32% |
| Total Carbohydrate 75.0g | 25% |
| Dietary Fiber 4.0g | 18% |
| Sugars 12.0g | |
| Protein 16.0g | 32% |
| Vitamin A | 9% | Vitamin C | 36% | |
| Calcium | 13% | Iron | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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