From Dr. Fuhrman's book Eat to Live
Wash the beans and soak them in water overnight.
Cover beans with water, simmer for 2 hours, and pour off water, or use a 15 oz. can of beans instead. Combine all ingredients in a large saucepan and simmer for 1 hour.
Chili can be poured over steamed green vegetables such as spinach or kale, or eaten by itself.
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 181 | ||
Calories from Fat: 6 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 85.3mg | 3 % | |
Potassium 737.2mg | 19 % | |
Total Carbohydrate 32.2g | 9 % | |
Dietary Fiber 8.6g | 35 % | |
Sugars, other 23.6g | ||
Protein 12.5g | 18 % | |
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: 181
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