Put first seven above ingredients into large slow cooker and stir well to combine. Cover and cook on low for 6 hours. Add the bell peppers and pinto beans, season with s&p, stir again and continue to cook on low for two more hours. The longer you let it simmer, within reason, the better it gets.
To make the cilantro cream, combine all of the ingredients ina small bowl and stir until well mixed. Refrigerate until ready to serve.
Serve the chili in bowls with some cheddar cheese and a dollop of the cream on top and warm cornbread.
I mix the salsas to get more variety and flavor, e.g., a tomato salsa and a corn and black bean salsa. The recipe can easily be halved, but with the same amount of cooking time.
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|Serving Size: 1 Serving (401g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 190 (42%)|
|Amt Per Serving||% DV|
|Total Fat 21.1g||28 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 92.3mg||28 %|
|Sodium 595.1mg||21 %|
|Potassium 933.4mg||25 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 21.1g|
|Protein 39.4g||56 %|
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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: 456
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