Chili
1 cup (160 g) dry pinto beans .18
6 oz. onion .38
1 oz. canola oil .04
1 12 oz. can tomatoes .89
1 green bell pepper .50
1 tsp. chili powder 2g .04
1 tsp. oregano .02
1 tsp. cumin .02
Total $2.07
for 8 1 cup servings = $.26/serving
Soak pinto beans in water overnight.
Drain water from beans, put into a slow cooker, cover with water, a cook until soft. Please note: beans are done when they can be easily smashed between your tongue and the roof of your mouth. I either put up the beans to soak when I leave for work and then cook in a slow cooker overnight when I come home, or soak at night and slow cook during the day while I'm at work. Or you can simmer on the stove for several hours while you are home. Whatever gets the job done.
Chop onion and bell pepper. Heat oil (you can use whatever oil you like) in a large pot, saute onion and pepper until they just begin to turn soft. Drain most of the liquid from the beans but set aside. Add the beans, tomatoes, and spices to the onions. Simmer for about an hour. If you need more liquid, use the liquid from the beans. Salt to taste. Serve with corn tortillas on the side.
Chili keeps well in the refrigerator and is even better reheated the next day. Freezes well.
Chili keeps well in the refrigerator and is even better reheated the next day. Freezes well.
Optional:
Add a bay leaf to beans or the chili
Add a bay leaf to beans or the chili
Add some fresh garlic to chili
Add about 1/2 cup dry red wine
Each one cup serving contains:
Calories: 133
Calories: 133
Fat: 4 grams
Carbohydrates: 21 grams
Fiber: 6 grams
Protein: 5 grams
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