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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (415g) Recipe makes 8 servings |
||
| Calories 292 | ||
| Calories from Fat 25 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1105mg | 46% | |
| Potassium 1075mg | 30% | |
| Total Carbohydrate 59.6g | 19% | |
| Dietary Fiber 13.8g | 55% | |
| Sugars 12.9g | ||
| Protein 13.9g | 27% | |
SERVES 8
1 (11 ounce) can condensed black bean soup (or canned black beans in juice)
Bacon Ranch Slow Cooked Chicken
Ww Slow Cooker Red Beans and Rice
From: Chytown
On Oct 26, 2009
Great starter recipe to alter according to ingredients on hand and personal preferences. I used black, pinto, veggie chili and garbanzo beans. I swapped yellow squash for zucchini and diced tomatoes for puree. Served over a 1/2 cup of barley. Made a lot of servings I froze and will have for lunch at a later time. Thanks for posting!
From: quikgourmet
On Jul 6, 2005
Absolutely loved this recipe! When you first put it together, it's really thick but just give it time — as it cooks, it thins out to a fabulous chili consistency. Served it with melted cheddar on oven bread (baked to make a cheese toast). Great dinner!
From: spatchcock
On Jul 12, 2004
TERRIFIC RECIPE!!! I made this about a month ago and froze it. Some things I did differently: 1) I didn't measure ingredients so I'm sure I added things (spices especially!) in different quantities than given, at least somewhat. I love a spicy chili! 2) I used TVP in this recipe to boost the protein even more...though it is already high! 3) I didn't have baked beans, so I just added more kidney beans. 4) I nixed the corn as well, adding more garbanzos, I think. Basically, I got the feeling that this was a very good basic recipe with thousands of personal variations. LOVED THIS with cornbread tonight!! Thanks!
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