Sign out

Sign in

reset password


Not a member?
Join now for FREE!

Chili (Bar-On)

StarStarStarStarHalf star

Your rating

Recipe

Yield

4
servings

Prep

30
min

Cook


Ready


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

Ingredients

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

Ingredients

Amount Measure Ingredient Features
2 cloves garlic
peeled and minced
Camera
1 large onions
chopped
Camera
1 each green bell peppers
chopped
Camera
1 each green chili peppers
* Camera
1 each zucchini
diced
Camera
1 large can tomatoes, canned, whole, peeled
* Camera
173.4 ml/g tomato paste
Camera
45 ml chili powder
Camera
2.5 ml cloves
Camera
5 ml white vinegar
Camera
59 ml brown rice
uncooked
Camera
946 ml kidney beans, canned
Camera

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.



Back to top arrow * not incl. in nutrient facts

Add review

 

 

Comments

Related recipes

Nutrition Facts

Serving Size 443g (15.6 oz)
Amount per Serving
Calories 3498% 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?
 

Email this recipe