Chicken and Beans
This is an easy and classic recipe that is a good source of iron and protein.
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Serves10 (3/4 cup each)
SWAP ScoreWhat's this?
Ingredients
- 1 15-ounce can kidney beans, drained
- 1 clove garlic, crushed
- 1 medium onion, chopped
- 2 1/2 pounds chicken thighs, skin removed, diced
- 1 8-ounce can tomato sauce
- 1/4 cup vinegar
- 1 teaspoon sugar
Directions
- Heat a large pot over medium high and add 1 teaspoon oil. Add chicken until browned, turning once.
- Add tomato sauce, vinegar, onion, garlic, and sugar. Simmer about 30-45 minutes, or until chicken is tender.
- Add kidney beans and simmer for another 5-10 minutes.
Recipe Tips
Serve over brown rice.
Nutrition Facts
Chicken and Beans
Amount Per Serving (3/4 cup eachg)
Calories 309
Calories from Fat 144
% Daily Value*
Total Fat 16g
25%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 145mg
48%
Sodium 412mg
17%
Potassium 496mg
14%
Total Carbohydrates 12g
4%
Dietary Fiber 3g
12%
Sugars 3g
Protein 30g
60%
Vitamin A
3%
Vitamin C
4%
Vitamin D0%
Calcium
3%
Iron
11%
* Percent Daily Values are based on a 2000 calorie diet.
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