FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | RECIPES | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_&_Tours | Food_Trivia_Quizzes | Food_Poems | Free Magazines | Food_Festivals_&_Shows
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
Who doesn't love a good hearty chili on a cool day? This recipe makes a lot, but it keeps well. Put it in an airtight container, and you can throw it in the refrigerator or freeze it.
Yield: 14 servings
• 7 to 10 cups water
• 18 ounces dried white navy beans
• 18 ounces dried black beans
• 1 small Vidalia onion, finely diced
• 1/2 cup frozen corn kernels
• 1/4 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/4 cup diced fresh tomatoes
• 1 teaspoon honey
• 1 teaspoon black pepper
• 1 teaspoon chili powder, no salt added
• 1 teaspoon ground cumin
Place the water and beans in a large pot and boil until tender (about 1½ to 2 hours).
Add all the other ingredients and mix well. Let simmer 15 to 20 minutes over low heat.
Each serving contains approximately: Calories 220, Fat calories 6, Fat 1g, Saturated fat 0g, Cholesterol 0mg, Protein 14g, Carbohydrate 41g, Dietary fiber 13g, Sodium 30mg, Omega-3 fatty acids 0g
Allowances: 2½ starches + 1/4 vegetable
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.