Try this Texas Chili Chicken Stew recipe, or contribute your own.
Suggest a better description1. Heat oil in 2-quart pot. Cook onion and green pepper until tender, but not browned. 2. Add garlic and stir in flour, chili powder, basil, oregano, chilis, chicken broth and diced chicken. 3. Bring to a boil and simmer for 20 minutes. 4. Stir in tomatoes and VEG-ALL and cook 10 minutes longer.
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 89 | ||
Calories from Fat: 43 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.2mg | 0 % | |
Potassium 88mg | 2 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 9.3g | ||
Protein 1.5g | 2 % | |
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: 89
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