Prepare the pinto beans as per pack instructions. Heat the oil in a large heavy based saucepan over a moderately high heat, add the onions and saute for 4-5 minutes until soft and golden. Reduce the heat and stir in the garlic, chilli powder, ground cumin, bayleaf, aniseed and ground coriander seeds. Cook for 2 minutes. Add the tomatoes, beans, chorizo, pepper and jalapenos. Season with salt and pepper. Simmer uncovered for 30 minutes stirring occasionally to break up the tomatoes. Stir in the coriander and serve with flour tortillas. NOTES : A chilli that focuses on beans.Serve it in a bowl as a hearty stew or plated with accompaniments to include diced avocado, diced tomato and sour cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (518g)|
|Recipe Makes: 4|
|Calories from Fat: 196 (29%)|
|Amt Per Serving||% DV|
|Total Fat 21.8g||29 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 24.2mg||7 %|
|Sodium 856.3mg||30 %|
|Potassium 1554.9mg||41 %|
|Total Carbohydrate 94.4g||28 %|
|Dietary Fiber 18.6g||75 %|
|Sugars, other 75.8g|
|Protein 28.2g||40 %|
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: 669
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!