Try this Two-Bean Chili with Vegetables recipe, or contribute your own.
Suggest a better descriptionMelt butter in heavy large saucepan or Dutch oven over medium heat. Add onions and garlic and saute until almost golden, about 8 minutes. Add beef and cook until brown, breaking beef up with fork, about 10 minutes. Stir in chili powder, cumin and cayenne and continue cooking 3 minutes. Mix in tomatoes, broth, potatoes, carrots, bell pepper and chili sauce. Simmer until vegetables are tender, about 1 hour. Stir in beans. Simmer until beans are heated through and vegetables are very tender, about 30 minutes. Serves 6. Bon Appetit December 1991
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Serving Size: 1 Serving (2087g) | ||
Recipe Makes: 1 servings | ||
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Calories: 5793 | ||
Calories from Fat: 4462 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 495.7g | 661 % | |
Saturated Fat 194.9g | 974 % | |
Monounsaturated Fat 168.8g | ||
Polyunsanturated Fat 12.9g | ||
Cholesterol 1452.3mg | 447 % | |
Sodium 1740.3mg | 60 % | |
Potassium 6163.7mg | 162 % | |
Total Carbohydrate 28.6g | 8 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 18.4g | ||
Protein 293.6g | 419 % | |
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: 5793
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