Try this Vegetable-Laden Three-Bean Chili recipe, or contribute your own.
Suggest a better descriptionSeed bell peppers and cut into 1/2-inch squares. Remove tops from the fennel bulbs, cut out the core with a small knife and finely chop. Set aside. Warm oil, crushed red pepper, coriander and cumin in a heavy 4-quart saucepan over moderate heat. Fry until seasonings darken slightly. Add peppers, fennel, oregano and chili powder, and saute about 5 minutes. Stir in tomatoes and all beans and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding water or tomato juice as needed if too much liquid evaporates. Season with salt and pepper, and stir in cilantro or parsley. Serve in shallow bowls. Serves 6. Per serving: 214 cal, 12 g prot,36 g carb, 3 g fat, 0 chol Source: Vegetarian Times, April 1993/MM by DEEANNE Recipe By : From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 15 | ||
Calories from Fat: 7 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.4mg | 1 % | |
Potassium 81.8mg | 2 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 1.1g | ||
Protein 0.6g | 1 % | |
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: 15
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