Preparation Time: 10 minutes 1. Heat the oil over medium heat in a large saucepan or nonstick skillet. Add the onion and garlic, and saute 3 to 5 minutes until the onion is tender; stir frequently. Add the remaining ingredients. Bring to a boil. 2. Reduce the heat, and simmer for 15 minutes. Ladle the chili into a bowl, and enjoy. Note: Freeze remaining canned chipotle chiles for future meals. Yield: 4 servings Recipe from: Students Vegetarian Cookbook Carole Raymond Prima Publishing $12.00 / paperback ISBN: 0-7615-0854-6 Posted to CHILE-HEADS DIGEST V4 #118 by Judy Howle
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|Serving Size: 1 Serving (26g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 34 (47%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 314.1mg||11 %|
|Potassium 335mg||9 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 6g|
|Protein 2.5g||4 %|
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Calories per serving: 72
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