Try this Spud Chili recipe, or contribute your own.
Suggest a better descriptionIn a Dutch oven, saute onion in oil over high heat until browned. Add garlic, jalapeno, chili powder, cumin, allspice, basil, and oregano. Saute, stirring often, about 2 mins. Add tomatoes with juice and veg. broth, stirring to loosen bits of browned food on bottom of pan. Bring to a boil. Add potatoes & bell pepper, bring to a boil. Cook, uncovered, over med. heat for 15 mins, stirring occasionally. Add beans and cook another 10-15 mins. Season with salt & pepper to taste. Posted to MasterCook Digest by "Karen C. Greenlee"
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Serving Size: 1 Serving (1377g) | ||
Recipe Makes: 6 servings | ||
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Calories: 113 | ||
Calories from Fat: 31 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5446.5mg | 188 % | |
Potassium 80.9mg | 2 % | |
Total Carbohydrate 21g | 6 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 20g | ||
Protein 0.7g | 1 % | |
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: 113
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