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Name: Chili Sin Carne
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Salt & freshly-ground black pepper; 1 15-oz can kidney beans undrained; white rice Cooked; 2 cloves Garlic peeled; 1 14.5-oz can tomatoes; 1 1/2 c beef stock Fresh or canned; 3 tb olive oil; 2 Carrots peeled and finely chopped; 2 Green bell peppers seeded; 1 15-oz can black beans; 1 tb Ground cumin; 2 md Onions chopped; 3 tb Chili powder; 1/2 ts dried thyme and oregano ea; 2 15-oz cans kidney beans drained

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INGREDIENTS

Salt & freshly-ground black pepper
1 15-oz can kidney beans ; undrained
white rice ; Cooked
2 cloves Garlic ; peeled
1 14.5-oz can tomatoes
1 1/2 c beef stock ; Fresh or canned
3 tb olive oil
2 Carrots ; peeled and finely chopped
2 Green bell peppers ; seeded
1 15-oz can black beans
1 tb Ground cumin
2 md Onions ; chopped
3 tb Chili powder
1/2 ts dried thyme and oregano ; ea
2 15-oz cans kidney beans ; drained

Servings

INSTRUCTIONS

In a large pot, heat the olive oil over medium-high heat. Add the onions and garlic and saute until soft, 4 to 5 minutes. Stir in the chili powder, cumin, thyme and oregano, then add the carrots and peppers and cook for 5 minutes, stirring occasionally. Stir in the chopped tomatoes, undrained kidney beans, drained kidney beans, black beans, and stock. Bring to the boil. Reduce the heat and simmer until thick, 30 to 45 minutes. Season to taste with salt and pepper. Serve hot over rice. Serves 8 Recipe By :WELL-STOCKED PANTRY SHOW#ND7036 Posted to MC-Recipe Digest V1 #281 Date: Wed, 6 Nov 1996 08:31:04 -0500 From: Meg Antczak

NOTES

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Chili Sin Carne

Salt & freshly-ground black pepper
1 15-oz can kidney beans undrained
 white rice Cooked
2 cloves Garlic peeled
1 14.5-oz can tomatoes
1 1/2 c beef stock Fresh or canned
3 tb olive oil
2 Carrots peeled and finely chopped
2 Green bell peppers seeded
1 15-oz can black beans
1 tb Ground cumin
2 md Onions chopped
3 tb Chili powder
1/2 ts dried thyme and oregano ea
2 15-oz cans kidney beans drained

In a large pot, heat the olive oil over medium-high heat. Add the onions  and garlic and saute until soft, 4 to 5 minutes. Stir in the chili powder,  cumin, thyme and oregano, then add the carrots and peppers and cook for 5  minutes, stirring occasionally. Stir in the chopped tomatoes, undrained  kidney beans, drained kidney beans, black beans, and stock. Bring to the  boil. Reduce the heat and simmer until thick, 30 to 45 minutes. Season to  taste with salt and pepper. Serve hot over rice.    Serves 8  Recipe By     :WELL-STOCKED PANTRY SHOW#ND7036    Posted to MC-Recipe Digest V1 #281    Date: Wed, 6 Nov 1996 08:31:04 -0500    From: Meg Antczak <meginny@frontiernet.net>

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Nutrition

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Serving Size: 1 Serving (4159g)
Recipe Makes: 1

Calories: 2275
Calories from Fat: 266 (12%)

Amt Per Serving		% DV

	Total Fat 29.5g	39 %
	Saturated Fat 5.5g	28 %
	Monounsaturated Fat 15.8g
	Polyunsanturated Fat 8.2g
Cholesterol 0mg		0 %
Sodium 7139.6mg		246 %
Potassium 9738.8mg		256 %
Total Carbohydrate 379.8g		112 %
	Dietary Fiber 128.2g	513 %
	Sugars, other 251.5g
Protein 145.7g		208 %
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.

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Calories per serving: 2275

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