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Suggest a better description1. Combine first 3 ingredients in a Dutch oven; cook over medium heat until browned, stirring to crumble. Drain in a colander; pat dry with paper towels. Wipe drippings from pan with a paper towel; return mixture to pan. 2. Add tomatoes and next 6 ingredients (tomatoes through salt); bring to a boil. Cover, reduce heat, and simmer 2 hours; stir occasionally. Stir in beans and hot sauce. Cover; simmer 30 minutes. Garnish with cilantro sprigs, if desired. CALORIES 293 (22% from fat); FAT 7.2g (sat 2.4g, mono 2.8g, poly 0.8g); PROTEIN 28.5g; CARB 29.9g; FIBER 4.6g; CHOL 61mg; IRON 4.3mg; SODIUM 400mg; CALC 90mg When Im in the mood for chili, this is the recipe I turn to. We printed it back in 1989, and, in my opinion, it cant be equaled. The only ingredient I dont usually have on hand is the ground lamb, but you can use ground beef instead, and it still delivers. -- Associate Food Editor Maureen Callahan Reprinted From Cooking Light Website Posted to MM-Recipes Digest V4 #167 by Julie Bertholf
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Serving Size: 1 Serving (437g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1127 | ||
Calories from Fat: 810 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 90g | 120 % | |
Saturated Fat 39.1g | 195 % | |
Monounsaturated Fat 36.9g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 279.4mg | 86 % | |
Sodium 243.1mg | 8 % | |
Potassium 958.5mg | 25 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.7g | ||
Protein 64g | 91 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1127
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