Recipe from Paul D. and kicked up by Ron. Adding half the chili power in the begining and the rest when adding beans to brighten's up the flavor. To cook kidney beans spread out beans and pick out any stones or other debris. Add 10 cups of water per 1lb of beans and soak overnight. Drain and rinse, add rinsed beans to a pot and cover 1-inch above beans with water. Bring to a boil, reduce for a simmer and cook 1 hour. Squeeze beans to test for doneness.
Over medium heat add the vegetable oil in a 5 qt Dutch Oven, sautè onion, green peppers add baking soda cook turkey or chicken until no longer pink, about 5 minutes. Put in all other ingredients except 1/2 the chili powder and Kidney beans, bring to a boil, reduce heat and simmer for 1 hour. Add drained beans and rest of the chili powder and simmer 15 minutes more.
Brining Formula: For 1/2 pound of dried beans, dissolve 1 1/2 tablespoons of table salt in 2 quarts of cold water. Soak the beans at room temperature for 8 to 24 hours. Drain and rinse them well before using.
NOTE: if using canned beans drain and add after cooking 1 hour also add rest of the chili powder. Mix then turn off heat.
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Serving Size: 1 (193g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 184 | ||
Calories from Fat: 81 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 49.1mg | 15 % | |
Sodium 264.1mg | 9 % | |
Potassium 534.6mg | 14 % | |
Total Carbohydrate 11.9g | 3 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 8.1g | ||
Protein 15.4g | 22 % | |
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: 184
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