Hikers Chili
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 187.4
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 577.1 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 10.2 g
- Protein: 8.7 g
View full nutritional breakdown of Hikers Chili calories by ingredient
Introduction
This chili is a just spicy enough without being overpowering. It's full of veggies! This chili is a just spicy enough without being overpowering. It's full of veggies!Number of Servings: 14
Ingredients
-
2T Olive Oil
1 Red bell pepper, chopped
1 Green bell pepper, chopped
2 Jalapeno peppers, chopped
4 Celery stalks, chopped
2 Onions, chopped
3 Carrots, chopped
1 Beet, peeled and choppped
1T Oregano
2T Cumin (ground)
1/2 t Chipotle pepper powder (could not find nutrients)
2 - 28oz cans Crushed tomatoes
2 - 28oz cans Diced tomatoes
4 Cups Water
4 Cups Pinto beans (cooked)
1 Cup Kidney beans (cooked)
Directions
The prep time does not incluse the time for cooking the beans, which I always cook in large batches and freeze in 1 cup packages.
Chop all veggies into a small, course pieces. Saute veggies in a large stock pot with the 2 T olive oil.
After veggies begin to soften (about 15 min), add the crushed tomatoes, diced tomatoes, spices and water. Let simmer approx. 2 hours. Add beans and heat through.
Yummy!!
I usually freeze this in individual portions. It makes 14 portions of 1.5 cups each.
Number of Servings: 14
Recipe submitted by SparkPeople user HIKINGRN.
Chop all veggies into a small, course pieces. Saute veggies in a large stock pot with the 2 T olive oil.
After veggies begin to soften (about 15 min), add the crushed tomatoes, diced tomatoes, spices and water. Let simmer approx. 2 hours. Add beans and heat through.
Yummy!!
I usually freeze this in individual portions. It makes 14 portions of 1.5 cups each.
Number of Servings: 14
Recipe submitted by SparkPeople user HIKINGRN.