Directions:
- In a large pot over medium-high heat, cook beef until brown. Drain and return to pot. Stir in onions, bell peppers and jalapenos and cook until tender. Stir in garlic and cook 1 minute more. Season with chili powder, cumin, salt and pepper. Stir in the tomato paste and kidney beans with their liquid.
- In a food processor or blender, puree the tomatoes with the chipotle peppers until smooth. Stir into the pot with 3 cups of water.
- Combine the remaining 1 cup water with the flour in a jar and shake to combine. Pour into the chili and stir in the vinegar. Simmer about 45 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1861.84 Kcal (7795 kJ) | ||
| Calories from fat | 578.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.32g | 99% | |
|---|---|---|---|
| Cholesterol | 566.88mg | 189% | |
| Sodium | 4270.1mg | 178% | |
| Potassium | 6234.38mg | 133% | |
| Total Carbs | 107.98g | 36% | |
| Sugars | 25.42g | 102% | |
| Dietary Fiber | 35.86g | 143% | |
| Protein | 213.07g | 426% | |
| Vitamin C | 294.3mg | 491% | |
| Vitamin A | 6.6mg | 219% | |
| Iron | 150.2mg | 835% | |
| Calcium | 716.9mg | 72% | |
| Amount Per 100 g | |||
| Calories | 70.52 Kcal (295 kJ) | ||
| Calories from fat | 21.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 99% | |
|---|---|---|---|
| Cholesterol | 21.47mg | 189% | |
| Sodium | 161.74mg | 178% | |
| Potassium | 236.14mg | 133% | |
| Total Carbs | 4.09g | 36% | |
| Sugars | 0.96g | 102% | |
| Dietary Fiber | 1.36g | 143% | |
| Protein | 8.07g | 426% | |
| Vitamin C | 11.1mg | 491% | |
| Vitamin A | 0.2mg | 219% | |
| Iron | 5.7mg | 835% | |
| Calcium | 27.2mg | 72% | |
* 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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