Try this Deer Valley Chili recipe, or contribute your own.
Suggest a better descriptionSoak black beans in large pot overnight, drain and add 10 cups water and pepper. Bring to a boil, simmer 1 1/2 hours. Drain. Melt butter in pot; add chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook until soft, 10 Minutes. Reduce heat to low. Add spices, cook 5 minutes. Add 4 Cups stock and bring to simmer. Puree 1 1/4 cup of the corn with the remaining 1/2 cup of stock. Add this to chili. Mix black beans, turkey and remaining cup of corn. Simmer all for 25 minutes. Garnish with grated cheddar cheese, red onion, sour cream, & fresh cilantro. Posted to recipelu-digest Volume 01 Number 577 by Reluctant Gourmet
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Serving Size: 1 Serving (6863g) | ||
Recipe Makes: 1 | ||
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Calories: 9160 | ||
Calories from Fat: 5988 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 665.4g | 887 % | |
Saturated Fat 379.8g | 1899 % | |
Monounsaturated Fat 186.7g | ||
Polyunsanturated Fat 47.8g | ||
Cholesterol 2305.7mg | 709 % | |
Sodium 4074.2mg | 140 % | |
Potassium 9370.7mg | 247 % | |
Total Carbohydrate 530.6g | 156 % | |
Dietary Fiber 76.8g | 307 % | |
Sugars, other 453.8g | ||
Protein 311.9g | 446 % | |
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: 9160
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