Quick chili and you won't miss the meat
In a large heavy saucepan heat the EVOO over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 10 minutes.
Add the chili powder and cumin and cook for 1 minute. Stir in the beans, tomatoes and oregano. Cover and cook, stirring occasionally, for 15 minutes; season with salt.
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 80 | ||
Calories from Fat: 62 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.5mg | 0 % | |
Potassium 22.3mg | 1 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.6g | ||
Protein 0.3g | 0 % | |
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: 80
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