Directions:
- On medium heat, add oil, onions, green pepper, garlic and jalapeno pepper to a large pot.
- Cook until onions and peppers are soft, about 5 minutes.
- Add tomatoes to the pot.
- I like to break mine up by hand.
- If that's too messy for you, use the back of a cooking spoon.
- Add in the beans, corn, carrots and seasonings.
- Bring pot to a low simmer and cook about 60-90 minutes.
- The longer the better.
- Do not cover the pot as it stops evaporation and thickening of the chili.
- Adjust seasoning by adding more chili to taste.
- If you like it mui caliente, sprinkle a little cayenne or chop up a chipotle pepper.
- Add in zucchini cubes and simmer an additional 30 minutes.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.69 Kcal (413 kJ) | ||
| Calories from fat | 22.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 4% | |
|---|---|---|---|
| Sodium | 65.92mg | 3% | |
| Potassium | 376.8mg | 8% | |
| Total Carbs | 17.06g | 6% | |
| Sugars | 4.31g | 17% | |
| Dietary Fiber | 4g | 16% | |
| Protein | 3.6g | 7% | |
| Vitamin C | 18.9mg | 32% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.3mg | 7% | |
| Calcium | 41.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 87.33 Kcal (366 kJ) | ||
| Calories from fat | 20.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 4% | |
|---|---|---|---|
| Sodium | 58.33mg | 3% | |
| Potassium | 333.43mg | 8% | |
| Total Carbs | 15.09g | 6% | |
| Sugars | 3.81g | 17% | |
| Dietary Fiber | 3.54g | 16% | |
| Protein | 3.19g | 7% | |
| Vitamin C | 16.8mg | 32% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.1mg | 7% | |
| Calcium | 37.1mg | 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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