Try this Spicy Pinto Bean Chili recipe, or contribute your own.
Suggest a better description2 carrots, shredded 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 tablespoon paprika 2 teaspoons salt 1 /2 teaspoon cayenne pepper Shredded cheddar cheese, optional Rinse and sort beans. Soak overnight or use quick-soak method, Discard liquid, Add the water, bring to a boil. Cover and simmer until the beans are almost tender , about 1 hour. Add all remaining ingredients except cheese. Simmer covered, stirring occasionally, until beans are tender and flavors have bended, about 2 hours; top with shredded cheddar cheese if desired, Yield: 2-1/2 qts. From: Country Woman Jan/Feb 1992 Rationing Recipes still hit the spot From Cookie-Ladys Files Converted by MMCONV vers. 1.10 Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (922g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 641 | ||
Calories from Fat: 26 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.7mg | 1 % | |
Potassium 1958mg | 52 % | |
Total Carbohydrate 117.5g | 35 % | |
Dietary Fiber 40.3g | 161 % | |
Sugars, other 77.1g | ||
Protein 40.4g | 58 % | |
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: 641
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