2Cans of water, measured from empty tomato sauce can
½tbspAdobostart with ½ tbsp. Taste, and add more if desired
Salt and Pepperto taste, use sparingly, because there’s salt and pepper in the adobo
Add olive oil to a hot pan over medium heat. Add onion, green peppers and potatoes. Lightly sprinkle with salt. Cook for eight minutes, stirring frequently.
Add in minced garlic. Sauté for another two minutes.
Add kidney beans (with liquid) and tomato sauce. After you’ve poured in the tomato sauce, fill the empty can with water twice and add the water to the pot.
Stir in the adobo and truvia. Start with ½ tbsp of Adobo, and add a bit more if desired (up to one⅔ tbsp). It’s really up to personal preference, but work up to the tablespoon so you don’t over-season. Season with salt and pepper if desired.
Turn heat onto medium low, cover, and simmer for 30 minutes.
Top with sour cream, jalapenos, Pico de Gallo, or some fresh cilantro. Reheat in the microwave or on the stovetop.Keep in the fridge in an airtight container for up to 4 days. You can also pour it into a freezer bag (don't fill more than 2/3 full), remove any air from the bag and freeze for up to 2 months. Cook the dish using low heat instead of high heat. Low heat allows it to simmer and gives it way more flavor. You can substitute with pinto beans.