Try this Mexican Black Bean Chili recipe, or contribute your own.
Suggest a better descriptionSort and wash beans. Place in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil and cook 2 minutes. Remove from heat; cover, and let stand 1 hour. Drain beans. Place beans and next 14 ingredients (beans through bay leaves) in a crockpot. Cover with lid and cook on low heat for 8 hours. Stir in cilantro and hot sauce. NOTES : You can eliminate the quick-cook method for the black beans if you soak them overnight. Recipe by: Cooking Light, November 1998
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Serving Size: 1 Serving (327g) | ||
Recipe Makes: 6 | ||
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Calories: 225 | ||
Calories from Fat: 33 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 68.7mg | 2 % | |
Potassium 951.6mg | 25 % | |
Total Carbohydrate 42.1g | 12 % | |
Dietary Fiber 12.9g | 52 % | |
Sugars, other 29.2g | ||
Protein 10.6g | 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: 225
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