This is a hearty southwestern-style chili that is perfect on a cold winter night.
1. In a 3 1/2 to 6 quart slow cooker, place the onion, garlic, cumin, oregano, red pepper, beans, 8 oz of chile peppers, broth and cooked chicken. Stir to combine.
2. Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours. Stir in the cheese until melted.
3. Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chile peppers.
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Serving Size: 1 Serving (810g) | ||
Recipe Makes: 8 | ||
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Calories: 1224 | ||
Calories from Fat: 867 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.3g | 128 % | |
Saturated Fat 53.9g | 270 % | |
Monounsaturated Fat 25.9g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 280.7mg | 86 % | |
Sodium 992.9mg | 34 % | |
Potassium 1484.1mg | 39 % | |
Total Carbohydrate 51.8g | 15 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 42.9g | ||
Protein 43.4g | 62 % | |
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: 1224
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