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Chili (Bar-On)

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Submitted by ChefRon

YIELD

4 servings

PREP

30 min

COOK

READY

Ingredients

2 2
CLOVES CLOVES GARLIC
peeled and minced
1 1
LARGE LARGE ONIONS
chopped
1 1
EACH EACH GREEN BELL PEPPERS
chopped
1 1
EACH EACH GREEN CHILI PEPPERS *
1 1
EACH EACH ZUCCHINI
diced
1 1
LARGE CAN LARGE CAN TOMATOES, CANNED, WHOLE, PEELED *
6 173.4
OUNCES ML/G TOMATO PASTE
3 45
TABLESPOONS ML CHILI POWDER
½ 2.5
TEASPOON ML CLOVES
1 5
TEASPOON ML WHITE VINEGAR
¼ 59
CUP ML BROWN RICE
uncooked
4 946

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 443g (15.6 oz)
Amount per Serving
Calories 349 8% 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?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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