Favorite Chili in the crockpot.
1. Completely soften beans; Cover with 3 times volume of unsalted water and bring to boil. Boil 10 minus, reduce heat, cover and allow to simmer 1 1/2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling.
2. Put all ingredients in stoneware. Stir to combine.
3. Cover and cook on LOW 8 to 10 hours (HIGH: 3 to 4 hours).
NOTE: One 16-ounce can of red kidney beans, drained, may be substituted for dry beans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (178g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 257 | ||
Calories from Fat: 116 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 67.3mg | 21 % | |
Sodium 845mg | 29 % | |
Potassium 601.9mg | 16 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 8.2g | ||
Protein 22g | 31 % | |
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: 257
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