Directions:
- Heat olive oil in a Dutch oven over medium-high heat. Add onion and garlic, and sauté 5 minutes. Add chili powder and next 7 ingredients (chili powder through jalapeño), and cook 1 minute. Add water and next 5 ingredients (water through tomatoes), and cook over medium heat for 15 minutes. Ladle soup into bowls, and top each serving with cheese.
- Note: This chili can be made ahead and frozen for up to 3 months. To freeze, let the chili cool completely in the refrigerator; place the chili in heavy-duty plastic bags, remove excess air, seal, and freeze. Thaw chili in the refrigerator. Cook over medium heat or in microwave until thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.23 Kcal (445 kJ) | ||
| Calories from fat | 33.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 6% | |
|---|---|---|---|
| Cholesterol | 1.81mg | 1% | |
| Sodium | 97.91mg | 4% | |
| Potassium | 403.05mg | 9% | |
| Total Carbs | 16.75g | 6% | |
| Sugars | 8.17g | 33% | |
| Dietary Fiber | 4.45g | 18% | |
| Protein | 2.88g | 6% | |
| Vitamin C | 70.9mg | 118% | |
| Vitamin A | 1.5mg | 52% | |
| Iron | 27.6mg | 153% | |
| Calcium | 86.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 43.14 Kcal (181 kJ) | ||
| Calories from fat | 13.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.51g | 6% | |
|---|---|---|---|
| Cholesterol | 0.73mg | 1% | |
| Sodium | 39.76mg | 4% | |
| Potassium | 163.67mg | 9% | |
| Total Carbs | 6.8g | 6% | |
| Sugars | 3.32g | 33% | |
| Dietary Fiber | 1.81g | 18% | |
| Protein | 1.17g | 6% | |
| Vitamin C | 28.8mg | 118% | |
| Vitamin A | 0.6mg | 52% | |
| Iron | 11.2mg | 153% | |
| Calcium | 35.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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