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Sunday Chili

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Recipe

 

Yield

8 servings

Prep

Cook

Ready

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

Ingredients

Amount Measure Ingredient Features
3 cups red kidney beans
dry
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2 teaspoons olive oil
optional
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1 large onions
slice thin
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4 cloves garlic
mince
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1 each green bell peppers
chop
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1 cup cabbage
chop coarse
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½ cup red skinned potatoes
unpeeled, dice
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10 ounces tomatoes, canned with juice
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1 teaspoon chili powder
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½ teaspoon cumin
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½ cup spanish brown rice
uncooked
*
5 x water
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1 x salt and black pepper
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1 x cheese
grated, for garnish
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml red kidney beans
dry
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1E+1 ml olive oil
optional
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1 large onions
slice thin
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4 cloves garlic
mince
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1 each green bell peppers
chop
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237 ml cabbage
chop coarse
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118 ml red skinned potatoes
unpeeled, dice
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289 ml/g tomatoes, canned with juice
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5 ml chili powder
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2.5 ml cumin
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118 ml spanish brown rice
uncooked
*
5 x water
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1 x salt and black pepper
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1 x cheese
grated, for garnish
* Camera

Directions

Soak beans overnight in cold water to cover.

Drain.

Put beans in slow cooker.

In a large skillet over medium-high heat, heat oil or a small amount of liquid; sauté onion and garlic until soft, about 3 to 5 minutes.

Add bell pepper, cabbage, potatoes, tomatoes, chili powder and cumin.

Continue cooking, stirring frequently, for 3 minutes; transfer to slow cooker.

Add rice and water or broth, cover and cook on low 6 to 8 hours or until chili is thick and rice and beans are tender.

Season to taste with salt and pepper.

Garnish with cheese, if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 11914% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 345mg 14%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 6%
Sugars g
Protein 12g
Vitamin A 4% Vitamin C 40%
Calcium 7% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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