Tex-Mex Chili Pot
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 255.8
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 595.2 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 12.3 g
- Protein: 12.9 g
View full nutritional breakdown of Tex-Mex Chili Pot calories by ingredient
Introduction
from "Daniel Fast" by Susan Gregory from "Daniel Fast" by Susan GregoryNumber of Servings: 8
Ingredients
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2 tbsp olive oil
1 tbsp garlic
1 leek, chopped
1 tbs chili powder
1 tsp ground cumin
1 red bell pepper, diced
1 carrot, diced
2 zucchinis/yellow squashes, cut in 1/2 in cubes
4 c vegetable broth
1/4 c chopped fresh cilantro
1 can (15 oz) EACH = pinto beans, black beans, and white beans
Directions
1. Heat olive oil over med-high heat; add garlic, leek, chili powder, and cumin and saute for 3 minutes
2. Add bell pepper, carrot, and zucchini or yellow squash and cook for 5 more min.
3. Stir in broth and increase heat to bring to boil. Reduce heat to med and add rinsed and drained beans. Cook for 10 min until well heated.
4. Stir in fresh cilantro and serve.
4. Stir in fresh cilantro and serve.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user RHONDAJ130.
2. Add bell pepper, carrot, and zucchini or yellow squash and cook for 5 more min.
3. Stir in broth and increase heat to bring to boil. Reduce heat to med and add rinsed and drained beans. Cook for 10 min until well heated.
4. Stir in fresh cilantro and serve.
4. Stir in fresh cilantro and serve.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user RHONDAJ130.
Member Ratings For This Recipe
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WYNONA52
