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Spicy Mexican Chili

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)101.9319
Energy (kCal)1504.4977
Carbohydrates (g)283.2544
Total fats (g)5.0779
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place beans and water in a large pot. Bring to a boil, cover, reduce heat and simmer for an hour. Add remaining ingredients except for green onions, cilantro and lime juice and cook an additional 2 hours. Then add green onions and cilantro and cook an additional hour. Stir in lime juice. Check seasoning and stir in some Tabasco sauce, if desired. | 2. Serve over rice. Make extra for next day's breakfast. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red kidney bean 2 cups dried 1214.4 220.06400000000002 89.6816 0.92
    water 5 cups 0.0 0.0 0.0 0.0
    onion 1 chopped 64.0 14.944 1.76 0.16
    green bell pepper 1 chopped 29.19 6.394 1.0008 0.3753
    celery rib 2 chopped - - - -
    garlic 2 teaspoons bottled 8.344 1.8514 0.3562 0.027999999999999997
    green chilies 1 can chopped 89.955 21.2744 4.4978 0.4498
    tomato 1 can chopped 40.2099 8.6898 1.9658 0.4468
    tomato sauce 1 cup - - - -
    chili powder 1 tablespoon 22.56 3.9760000000000004 1.0768 1.1424
    oregano 1 tablespoon ground 7.95 2.0676 0.27 0.1284
    cumin 1 tablespoon ground 22.5 2.6544 1.0686 1.3362
    red pepper 1/4 teaspoon crushed 0.3125 0.0688 0.0146 0.0034
    cayenne pepper 1/8 teaspoon 0.7155 0.1274 0.027000000000000003 0.0389
    green onion 1 bunch chopped - - - -
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    lime juice 2 teaspoons 2.5208 0.8490000000000001 0.0423 0.0071
    tabasco sauce - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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