Directions:
- COMBINE onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender.
- ADD tomatoes and juice, water, tomato paste, boullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.
- FOR FREEZE AHEAD:.
- PREPARE as above; do not top with sour cream. Cool chili completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
- HEAT in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.76 Kcal (280 kJ) | ||
| Calories from fat | 3.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.34g | 1% | |
|---|---|---|---|
| Sodium | 362.67mg | 15% | |
| Potassium | 300.95mg | 6% | |
| Total Carbs | 9.31g | 3% | |
| Sugars | 3.46g | 14% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 1.83g | 4% | |
| Vitamin C | 25.2mg | 42% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 9.3mg | 52% | |
| Calcium | 36.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 38.86 Kcal (163 kJ) | ||
| Calories from fat | 1.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.2g | 1% | |
|---|---|---|---|
| Sodium | 211.12mg | 15% | |
| Potassium | 175.19mg | 6% | |
| Total Carbs | 5.42g | 3% | |
| Sugars | 2.01g | 14% | |
| Dietary Fiber | 1.48g | 10% | |
| Protein | 1.06g | 4% | |
| Vitamin C | 14.6mg | 42% | |
| Vitamin A | 0.3mg | 17% | |
| Iron | 5.4mg | 52% | |
| Calcium | 21mg | 4% | |
* 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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