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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil in a large skillet over medium-high heat. | 2. Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes. | 3. Add the chili powder, cumin and 1/2 t salt and cook 2 more minutes. | 4. Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes. | 5. Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes. | 6. Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute. | 7. Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes. | 8. Uncover and stir in the beans and all but 2 T of the cilantro; continue simmering until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes. | 9. Divide the pasta and beans among the bowls and top with the remaining cilantro and the cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		halved sliced	64.0	14.944	1.76	0.16
poblano chile	1		seeded sliced	-	-	-	-
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
kosher salt				-	-	-	-
spaghetti	8	ounces		70.3067	15.6716	1.4515	1.2927
tomato	1	can	diced fire-roasted	62.068999999999996	13.7631	3.2384	0.5397
chicken broth	2	cups	fat-free low-sodium	156.24	3.78	22.2768	5.2416
kidney bean	1	can	drained rinsed	80.0	11.3103	11.5862	1.3793
cilantro	1	bunch	chopped	-	-	-	-
monterey jack cheese	1/2	cup	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.