quick chili
Heat the oil in a large pot over medium; add the meat, season with salt and pepper, and cook until browned. Remove meat from pan and drain off all but three tablespoons of fat.
Heat the pan over medium-high. Add the onion and garlic; cook for about a minute. Add the vegetables; cook for 10 minutes or until they start to caramelize and dry out.
Add the seasonings and stir, then add the tomatoes and beans with enough of their liquid to submerge everything (use the stock if there isn't enough). Bring the mixture to a boil and cook about 15 minutes. Garnish with cilantro. Serves six.
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Serving Size: 1 Serving (334g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 298 | ||
Calories from Fat: 191 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.3g | 28 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 56.7mg | 17 % | |
Sodium 86.8mg | 3 % | |
Potassium 811.7mg | 21 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 6.6g | ||
Protein 15g | 21 % | |
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: 298
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