This chili is loaded with Tex-Mex flavor and good to the last spoon. It is cooked in a crock-pot so once it's started you can go about your daily tasks and it is ready to enjoy by dinner time.
Soak pinto and red beans in a pot of water overnight. Drain off water and rinse beans well. Pour beans into a crock pot and cover with water. Add the remaining ingredients, stir, cover crock pot and cook for approximately 6 hours.
Chili is done when beans are tender.
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 10 | ||
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Calories: 47 | ||
Calories from Fat: 5 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 51.1mg | 2 % | |
Potassium 483.8mg | 13 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 8g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
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