Directions:
- 1. In a Dutch oven, cook the pork, onions and celery in butter until meat is browned. Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley and hot pepper sauce if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
- 2. Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Spring with cheese.
- 3. ** Note ** When cutting or seeding hot peppers, use rubber gloves or plastic glovers to protect your hands. Avoid touching your face.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.42 Kcal (730 kJ) | ||
| Calories from fat | 66.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.37g | 11% | |
|---|---|---|---|
| Cholesterol | 47.59mg | 16% | |
| Sodium | 238.95mg | 10% | |
| Potassium | 449.19mg | 10% | |
| Total Carbs | 10.11g | 3% | |
| Sugars | 1.64g | 7% | |
| Dietary Fiber | 3.26g | 13% | |
| Protein | 16.32g | 33% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.2mg | 6% | |
| Calcium | 159.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 113.42 Kcal (475 kJ) | ||
| Calories from fat | 43.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.79g | 11% | |
|---|---|---|---|
| Cholesterol | 30.94mg | 16% | |
| Sodium | 155.38mg | 10% | |
| Potassium | 292.1mg | 10% | |
| Total Carbs | 6.58g | 3% | |
| Sugars | 1.07g | 7% | |
| Dietary Fiber | 2.12g | 13% | |
| Protein | 10.61g | 33% | |
| Vitamin C | 3.6mg | 9% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.8mg | 6% | |
| Calcium | 103.8mg | 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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