Directions:
- Remove stems, seeds and veins from inside of ancho chiles.
- Combine water and chiles in a small saucepan and bring to a boil.
- Remove pan from heat; cover and let stand 20 minutes or until softened.
- Drain off water, chop chiles and set aside.
- Heat oil in a large pot over medium-high heat.
- Add onion and carrot and saute for 3 minutes.
- Add bell pepper and saute for 3 more minutes.
- Add garlic and jalapeno and saute for 1 minute.
- Stir in cumin, oregano, paprika and crushed red pepper and cook for 1 minute.
- Stir in chopped chile, tomatoes and broth or beer then bring to a boil.
- Cover and reduce heat to low and simmer for 15 minutes.
- Stir in beans and tomato paste, bring back to a boil, reduce heat back to low and simmer for 15 more minutes.
- Stir in sugar, salt and pepper. Serve with sour cream and shredded cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 346.02 Kcal (1449 kJ) | ||
| Calories from fat | 24.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.74g | 4% | |
|---|---|---|---|
| Cholesterol | 0.38mg | 0% | |
| Sodium | 218.58mg | 9% | |
| Potassium | 1521.62mg | 32% | |
| Total Carbs | 65.2g | 22% | |
| Sugars | 9.86g | 39% | |
| Dietary Fiber | 16.38g | 66% | |
| Protein | 19.37g | 39% | |
| Vitamin C | 38.8mg | 65% | |
| Vitamin A | 1.7mg | 56% | |
| Iron | 12mg | 66% | |
| Calcium | 157.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 90 Kcal (377 kJ) | ||
| Calories from fat | 6.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.71g | 4% | |
|---|---|---|---|
| Cholesterol | 0.1mg | 0% | |
| Sodium | 56.86mg | 9% | |
| Potassium | 395.8mg | 32% | |
| Total Carbs | 16.96g | 22% | |
| Sugars | 2.57g | 39% | |
| Dietary Fiber | 4.26g | 66% | |
| Protein | 5.04g | 39% | |
| Vitamin C | 10.1mg | 65% | |
| Vitamin A | 0.4mg | 56% | |
| Iron | 3.1mg | 66% | |
| Calcium | 41.1mg | 16% | |
* 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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