Try this Southwest Bean Chili recipe, or contribute your own.
Suggest a better description1. Combine all ingredients except rice and toppings in slow cooker. Cover and cook on low for 6-6 1/2 hours, or until bell peppers are tender.
2. Spoon rice into bowls; top with chili and cheese, avocado, and green onion.
Note: leftovers can also be served over shredded lettuce with chips and diced tomatoes for a great taco salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (497g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 218 | ||
Calories from Fat: 81 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 93.3mg | 3 % | |
Potassium 846.5mg | 22 % | |
Total Carbohydrate 34g | 10 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 24.7g | ||
Protein 5.8g | 8 % | |
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: 218
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