Directions:
- In a Dutch oven, brown pork in butter in batches. Remove and keep warm.
- In the same pan, saute onion and celery in butter until tender. Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley, hot pepper sauce if desired and pork. Bring to a boil. Reduce heat; cover and simmer for 45 to 60 minutes or until pork is tender.
- Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Sprinkle with cheese. Yield: 15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.99 Kcal (511 kJ) | ||
| Calories from fat | 28.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 5% | |
|---|---|---|---|
| Cholesterol | 35.23mg | 12% | |
| Sodium | 164.38mg | 7% | |
| Potassium | 434.46mg | 9% | |
| Total Carbs | 9.86g | 3% | |
| Sugars | 1.49g | 6% | |
| Dietary Fiber | 3.22g | 13% | |
| Protein | 12.96g | 26% | |
| Vitamin C | 5.4mg | 9% | |
| Iron | 1.1mg | 6% | |
| Calcium | 54.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 87.33 Kcal (366 kJ) | ||
| Calories from fat | 20.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 5% | |
|---|---|---|---|
| Cholesterol | 25.22mg | 12% | |
| Sodium | 117.68mg | 7% | |
| Potassium | 311.02mg | 9% | |
| Total Carbs | 7.06g | 3% | |
| Sugars | 1.07g | 6% | |
| Dietary Fiber | 2.31g | 13% | |
| Protein | 9.28g | 26% | |
| Vitamin C | 3.9mg | 9% | |
| Iron | 0.8mg | 6% | |
| Calcium | 38.9mg | 5% | |
* 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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