angie's spanish chili.
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 266.8
- Total Fat: 3.8 g
- Cholesterol: 16.3 mg
- Sodium: 655.4 mg
- Total Carbs: 46.1 g
- Dietary Fiber: 7.7 g
- Protein: 14.7 g
View full nutritional breakdown of angie's spanish chili. calories by ingredient
Introduction
chili is flavorful but not hot- rinse beans to avoid high sodium- side note: this chili has no chili powder, and therefore isnt hot. however the ground cumin is an amazing little used spice. thanks sis for trying all of my recipes (mercyandi) chili is flavorful but not hot- rinse beans to avoid high sodium- side note: this chili has no chili powder, and therefore isnt hot. however the ground cumin is an amazing little used spice. thanks sis for trying all of my recipes (mercyandi)Number of Servings: 16
Ingredients
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large pot -chili
medium pot -rice
1 package of tyson ground chicken
1- 15 oz can of great northern beans
1- 15 oz can of pinto beans
1- 15 oz cab of light red kidney beand
1- 15 oz can of dark red kidney beans
1- 15 oz can of black beans
1- 15 oz can of petite diced tomatoes
1- 29 oz can of tomato sauce
2.5 cups of long grain rice
light sour cream (calories not included)
2% milk shredded cheddar cheese (calories not included)
ground cumin- 2 tbsp
garlic powder - .5 tbsp
black pepper- to taste
onions and peppers optional - cook in chili pot
Directions
*brown ground chicken- drain off any excess fat (will need large pot)
* (medium pot) bring 5 cups of water to boil- add rice, reduce heat and simmer 25 minutes
*open and rinse all beans to remove excess sodium and packing liquid
*add beans to large pot with turkey
* add 2 cups of water to chili pot
*open and rinse diced tomatoes
* add to pot chili pot
*add tomato sauce to chili pot
*add seasoning
*bring to boil, stir frequently
*reduce heat and simmer (will hold for hours in crock pot)
* serve over .25 cup rice
* top with .25 cup shredded cheese (calories not included)
1 tablespoon sour cream(calories not included)
chili makes 16 - 1 cup servings
freeze leftovers for up to 3 months.
***still have calories to use??***
eat with saltine crackers or dip with tortilla chips.
Number of Servings: 16
Recipe submitted by SparkPeople user BRAND.NEW.ME.
* (medium pot) bring 5 cups of water to boil- add rice, reduce heat and simmer 25 minutes
*open and rinse all beans to remove excess sodium and packing liquid
*add beans to large pot with turkey
* add 2 cups of water to chili pot
*open and rinse diced tomatoes
* add to pot chili pot
*add tomato sauce to chili pot
*add seasoning
*bring to boil, stir frequently
*reduce heat and simmer (will hold for hours in crock pot)
* serve over .25 cup rice
* top with .25 cup shredded cheese (calories not included)
1 tablespoon sour cream(calories not included)
chili makes 16 - 1 cup servings
freeze leftovers for up to 3 months.
***still have calories to use??***
eat with saltine crackers or dip with tortilla chips.
Number of Servings: 16
Recipe submitted by SparkPeople user BRAND.NEW.ME.
Member Ratings For This Recipe
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PRETTY_FLUFFY
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NEWLYMRSW
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JOAN5479
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STINKABINKA
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MERCYANDI