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Ingredients
US|METRIC
4 SERVINGS
- 2 onions (large, 2 cups—maybe a bit more—when diced)
- 5 garlic cloves (to taste)
- 3 jalapeño peppers (to taste)
- 2 Tbsp. neutral oil
- 1/2 tsp. kosher salt (if using regular table salt, us about half this amount; see Notes)
- 1/4 tsp. freshly ground black pepper
- 3 sweet potatoes (2 - 3 pounds)
- 45 oz. red kidney beans (drained and rinsed, or substitute other beans of your choice)
- 3 Tbsp. chile powder (mild or medium, or a mix of the two, I like Hatch chile powders; see Notes for discussion and alternatives)
- 2 tsp. chipotle chile powder (dried, optional; see Notes)
- 2 Tbsp. ground cumin
- 1 Tbsp. ground coriander
- 28 oz. diced tomatoes
- 28 oz. crushed tomatoes
- 1 cup quinoa (uncooked)
- water (at least one 28-ounce canfull)
- jalapeño pepper (slices for garnish, optional)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories580Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium730mg30% |
Potassium2600mg74% |
Protein32g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate98g33% |
Dietary Fiber17g68% |
Sugars14g |
Vitamin A380% |
Vitamin C310% |
Calcium30% |
Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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