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Craig Lefebvre's Pawtucket Chili

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Submitted by marlon

YIELD

8 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

40 1156
OUNCES ML/G KIDNEY BEANS, CANNED
15 433.5
2 2
EACH EACH GARLIC CLOVES
minced
1 1
MEDIUM MEDIUM ONIONS
chopped
1 15
TABLESPOON ML OLIVE OIL
8 231.2
OUNCES ML/G TOMATO SAUCE
14 ½ 419.1
OUNCES ML/G TOMATOES, CANNED
1 15
TABLESPOON ML OREGANO
½ 2.5
TEASPOON ML THYME *
1 5
TEASPOON ML CUMIN
½ 2.5
TEASPOON ML BASIL *
3 45
TABLESPOONS ML CHILI POWDER

Directions

Rinse kidney beans and chickpeas to remove salt.

Set aside.

Sauté garlic and onion in olive oil.

Add beans, chickpeas, and remaining ingredients and bring to a boil.

Simmer for 20 minutes (or longer) until thick.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 321g (11.3 oz)
Amount per Serving
Calories 253 13% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 751mg 31%
Total Carbohydrate 15g 15%
Dietary Fiber 5g 19%
Sugars g
Protein 25g
Vitamin A 20% Vitamin C 28%
Calcium 12% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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