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Combine all ingredients in a saucepan and cover and simmer, stirring occasionally until rice is tender, about 35 minutes. For thicker, richer chili, puree one small can of kidney beans in a blender or food processor and add to chili. From: Pat Stockett Date: Sat, 10-2
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|Serving Size: 1 Serving (1060g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 211 (10%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 436.8mg||134 %|
|Sodium 662.7mg||23 %|
|Potassium 2566.1mg||68 %|
|Total Carbohydrate 300.1g||88 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 293g|
|Protein 174.1g||249 %|
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Calories per serving: 2181
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