Recipe courtesy of Rachael Ray found on the Food Network
1. Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 5 minutes to soften vegetables.
2. Deglaze pot with beer or broth.
3. Add tomatoes, black beans, red kidney beans. Stir to combine.
4. Season chili with cumin, chili powder, hot sauce, and salt.
5. Thicken chili by stirring in refried beans.
6. Simmer over low heat about 5-10 minutes.
Add the following toppings:
- shredded cheese (spicy monterey jack is an option)
- chopped scallions
- diced fresh tomatoes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 8 | ||
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Calories: 253 | ||
Calories from Fat: 38 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 242.3mg | 8 % | |
Potassium 1001.4mg | 26 % | |
Total Carbohydrate 41.3g | 12 % | |
Dietary Fiber 13.3g | 53 % | |
Sugars, other 28g | ||
Protein 13.5g | 19 % | |
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: 253
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