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Suggest a better description1. SAUTE ONIONS AND PEPPERS IN SALAD OIL OR SHORTENING UNTIL TENDER. SET ASIDE FOR USE IN STEP 3. 2. PLACE CHILI CON CARNE IN STEAM-JACKETED KETTLE OR STOCK POT; HEAT TO BOILING POINT. REDUCE HEAT, SKIM OFF EXCESS FAT. 3. CAREFULLY BLEND IN SAUTEED VEGETABLES, CHILI POWDER, AND KIDNEY BEANS. SIMMER 15 MINUTES OR UNTIL THOROUGHLY HEATED. NOTE: 1. IN STEP 1, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB FINELY CHOPPED ONIONS AND 4 LB 14 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 4 LB DICED PEPPERS. NOTE: 2. IN STEP 1, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS AND 10 1/2 OZ (2 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 4 LB (3 QT) FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS. NOTE: 3. IN STEP 3, 20 LB (20-NO. 303 CN) CANNED KIDNEY BEANS OR CANNED PINTO BEANS MAY BE USED. NOTE: 4. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: L05900 SERVING SIZE: 1 CUP From the
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 40 | ||
Calories from Fat: 8 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.4mg | 0 % | |
Sodium 5mg | 0 % | |
Potassium 140.7mg | 4 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 6.1g | ||
Protein 1g | 1 % | |
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: 40
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