Try this Spicy Black Bean Chili recipe, or contribute your own.
Suggest a better descriptionIn a medium saucepan, bring 2 1/4 cups of water to a boil Add the rice and 1/4 teaspoon of the salt, reduce to a simmer, cover, and cook until the rice is tender, about 17 minutes. Meanwhile, in a large saucepan, heat the oil until hot but not smoking over medium low heat. Add the scallions, garlic, and jalapeno and cook, stirring occasionally, until the scallions are softened, about 4 minutes. Add the bell pepper and zucchini and cook until crisp tender, about 5 minutes. Stir in the stewed tomatoes, beans, tomato-vegetable juice, cilantro, lime juice, chili powder, and the remaining 1/2 teaspoon salt and cook, stirring occasionally, until the chili is slightly thickened and the flavors are blended, about 7 minutes. Divide the rice among 4 bowls, spoon the chili alongside, and serve. Yield: 4 servings Per Serving: 4g fat, 398 calories, 16g protein, 0mg cholesterol, 988mg sodium Recipe by: Cooking Live Show #CL8967 Posted to MC-Recipe Digest V1 #802 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (357g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 897 | ||
Calories from Fat: 44 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 87.3mg | 3 % | |
Potassium 938.9mg | 25 % | |
Total Carbohydrate 191.3g | 56 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 183.3g | ||
Protein 19.5g | 28 % | |
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: 897
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