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Chili (Bar-On)

 

12

Yield

4

servings

Prep

30

min

Cook

Ready

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 cloves garlic
peeled and minced
1 large onions
chopped
1 each green bell peppers
chopped
1 each green chili peppers
*
1 each zucchini
diced
1 large can tomatoes, canned, whole, peeled
*
6 ounces tomato paste
3 tablespoons chili powder
½ teaspoon cloves
1 teaspoon white vinegar
¼ cup brown rice
uncooked
4 cups kidney beans, canned

Directions

Sauté the chopped vegies (all but zuchini) in about ½ cup water until the onions are translucent.

Add everything else and bring to boil.

Lower heat to simmer and add 4 cups of cooked or canned kidney beans.

Simmer for about an hour, or longer.

Note* Even better if it sits another day.

Freezes well.

Goes well with rice.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 443g (15.6 oz)
Amount per Serving
Calories 3498% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 867mg 36%
Total Carbohydrate 22g 22%
Dietary Fiber 6g 24%
Sugars g
Protein 37g
Vitamin A 50% Vitamin C 89%
Calcium 15% Iron 32%
* based on a 2,000 calorie diet How is this calculated?

 

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