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Black Bean 'n Vegetable Chili

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)71.709
Energy (kCal)1349.8476
Carbohydrates (g)233.4092
Total fats (g)21.6594
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large saucepan or Dutch oven, cook onion in oil until tender, about 3 minutes. | 2. Add Tomatoes, Pace Picante Sauce and seasonings. Cover and simmer 5 minutes. | 3. Stir in beans, peppers and squash and simmer until vegetables are tender, about 15 minutes. | 4. Ladle into bowls; top as desired. | 5. Optional Toppings: Hot cooked rice, chopped fresh cilantro, dairy sour cream, shredded cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 chopped 60.0 14.01 1.65 0.15
    chili powder 2 tablespoons 45.12 7.952000000000001 2.1536 2.2848
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    pace picante sauce 1/2 cup 32.0 8.0 0.0 0.0
    tomato 1 can undrained chopped 62.068999999999996 13.7631 3.2384 0.5397
    cumin 1 1/2 1/2 ground 11.8125 1.3936 0.561 0.7015
    cayenne pepper 1 dash - - - -
    basil leaf 1/2 teaspoon - - - -
    green pepper 1 cut 29.8 6.9136 1.2814 0.2533
    red bell pepper 1 cut - - - -
    black bean 1 can rinsed drained 991.8141 181.3769 62.8246 4.1301
    zucchini 1 cups cut - - - -

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



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