Try this Black Bean Chili recipe, or contribute your own.
Suggest a better description6 SERVINGS DAIRY-FREE 30 minutes You can have this chili on the table in no time at all since you probably already have the ingredients in your pantry. We like ours made with black beans, but you can also use red kidney or pinto beans, or mix two kinds of beans together. For a change of pace. serve the chili over quinoa instead of rice. In large nonstick pot, heat oil over medium heat. Add onion, bell pepper, jalapeno and garlic and cook, stirring often, until vegetables begin to soften, 5 minutes. Add spices, tomatoes, beans and water, and simmer 15 minutes. Stir in corn and cook 1 minute. Stir in cilantro and serve. PER SERVING: 145 CAL; 7G PROT.; 1G TOTAL FAT (0 SAT. FAT); 33G CARB.; 0 CHOL.; 642MG SOD.; 9G FIBER. Recipe by: Vegetarian Times, October, 1998, page 38
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Serving Size: 1 Serving (1775g) | ||
Recipe Makes: 1 servings | ||
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Calories: 301 | ||
Calories from Fat: 97 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 162.2mg | 6 % | |
Potassium 1350.3mg | 36 % | |
Total Carbohydrate 50.9g | 15 % | |
Dietary Fiber 12.3g | 49 % | |
Sugars, other 38.6g | ||
Protein 10.3g | 15 % | |
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: 301
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