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Cooke Tavern Blacksmith's Black Bean Chili
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Cold winter nights call for some hot stuff, and our black bean chili will fill the bill! Not too spicy - just a nice medium chili which you can spice up to be "anvil red" if you like! This chili can be prepared vegetarian and served over rice. Leftovers make great burritos & taco salads.
$7.00
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Additions:
3 cups water
3/4 lb ground beef
2 tbsp worcestershire sauce
1 tbsp brown sugar
1 - 14.5 oz can crushed tomatoes
1/2 tsp salt
Cooking Directions:
Rinse beans, place in large pot and cover with 2" of water. Bring to a boil for 10 minutes. Remove from heat, soak beans for 1 hour. Drain beans, add water, soup mix, salt, worcestershire sauce and brown sugar. Bring mixture to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until beans are tender. Brown beef and add mixture along with crushed tomatoes. Cook for 30 minutes or until beans are soft.
Ingredients:
Dried beans, dried vegetables, herbs and spices.
Nutrition Facts
Serving Size: 8 oz
Serving Per Container: 8 |
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| Amount per Serving |
Mix |
Prepared |
| Calories |
150 |
270 |
| Calories from Fat |
15 |
60 |
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| % Daily Value** |
| Total Fat 1g* |
1% |
11% |
| Sat. Fat 0g |
0% |
12% |
| Trans Fat 0g |
| Cholesterol 0mg |
0% |
10% |
| Sodium 30mg |
1% |
15% |
| Total Carbs 29g |
10% |
12% |
| Dietary Fiber 9g |
36% |
38% |
| Sugars 3g |
| Protein 9g |
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| Vitamin A |
15% |
20% |
| Vitamin C |
10% |
15% |
| Calcium |
8% |
10% |
| Iron |
20% |
30% |
* Amount in Mix
** Percent Daily Values are based on a 2,000 calorie diet. |
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