Chipotle chiles add a subtle smokiness and a touch of spicy heat to this chili. We also love the flavor from the three types of beans. Cook this hearty, kid-friendly dish up to two days ahead. Thin it with a little water when reheating, if necessary.
Heat oil in a large stockpot over medium-high heat. Add onion, carrot, and garlic; saut? 5 minutes. Stir in 4 cups water and next 12 ingredients (through tomato paste); bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrot is tender, stirring occasionally. Stir in vinegar and chipotle. Top with fresh cilantro, cheese, and sour cream.
serving size: 1 1/4 cups chili, 1 tablespoon cilantro, 1 tablespoon cheese, and 1 tablespoon sour cream
serving size: 1 1/4 cups chili, 1 tablespoon cilantro, 1 tablespoon cheese, and 1 tablespoon sour cream
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Serving Size: 1 Serving (1126g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 464 | ||
Calories from Fat: 37 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 4.4mg | 1 % | |
Sodium 100.1mg | 3 % | |
Potassium 1601.3mg | 42 % | |
Total Carbohydrate 100.3g | 30 % | |
Dietary Fiber 18.2g | 73 % | |
Sugars, other 82.1g | ||
Protein 14g | 20 % | |
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: 464
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