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The Devil's Chili

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Submitted by athena

The Devil’s Chili recipe

YIELD

10 servings

PREP

10 min

COOK

2 hrs

READY

2 hrs

Ingredients

1 237
CUP ML ONIONS
grated
1 1
EACH EACH GARLIC CLOVES
1 1
EACH EACH SHALLOTS
bulb *
3 3
1 1
LARGE LARGE SWEET RED BELL PEPPERS
chopped *
1 28.9
OUNCE ML/G OLIVE OIL
2 2
QUARTS QUARTS WATER *
1 453.6
POUND G RED KIDNEY BEANS
or pinto beans, washed, sorted, soaked
1 1
LARGE LARGE BAY LEAVES
crushed *
1 5
TEASPOON ML MISO PASTE *
1 5
TEASPOON ML CURRY POWDER
mild or hot
1 5
TEASPOON ML BASIL *
1 15
TABLESPOON ML PAPRIKA
1 1
X X CHILI POWDER
to taste *
1 1
X X SALT AND BLACK PEPPER
to taste *
3 3
LARGE LARGE TOMATOES
chopped
15 433.5
OUNCES ML/G TOMATO SAUCE

Directions

In a large saucepan, sauté onions, garlic, shallot, scallions, and green pepper in oil.

Add water, beans, and seasonings.

Simmer for 1½ hours.

Add tomatoes and tomato sauce.

Simmer for 1 hour more or until fork-tender.

For spicier chili, use 2 or more cloves of garlic.

Serve piping hot.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 101 29% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 145mg 6%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 8g
Vitamin A 20% Vitamin C 28%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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