Skillet Chili
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Ingredients:
2 tbsp chili powder
2 green bell peppers, seeded and chopped
1 cup water
1 tbsp olive oil
3 cups shredded Monterey Jack cheese, with jalapeno peppers if desired
2 onions, chopped
3-3/4 cups Mexican style stewed tomatoes
2 cans (15 oz) pinto beans, drained
Cooking Directions:Prepare broiler. Heat oil in a heavy ovenproof skillet over medium high heat. Sauté onion and bell pepper about 4 minutes, stirring occasionally, until softened and lightly browned. Add chili powder and cook another minute. Stir in tomatoes, beans and water. Bring to a boil over high heat. Reduce heat to medium and simmer 8-10 minutes, until thickened. Sprinkle with cheese and broil 4 in. from heat source about 1 minute, or until cheese is melted. |
Nutrition Facts
Calories 580
% Calories From Fat 48.1%
Total Fat 31g
Saturated Fats 17g
Mono-unsaturated Fats 10g
Poly-unsaturated Fats 2.1g
Cholesterol 75mg
Sodium 1500mg
Total Carbohydrates 47g
Dietary Fiber 12g
Sugar 13g
Protein 31g
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More Information |
Vitamins
Thiamin B1 0.34 mg
Vitamin A 2400 IU
Vitamin K 22 mcg
Vitamin E 4.9 mg
Pantothenic Acid 0.76 mg
Vitamin B6 0.54 mg
Choline 78 mg
Riboflavin B2 0.56 mg
Vitamin D 0 IU
Vitamin B12 0.7 mcg
Vitamin C 73 mg
Niacin B3 2.9 mg
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Minerals
Sodium 1500 mg
Zinc 4.2 mg
Copper 0.59 mg
Calcium 800 mg
Iron 6.8 mg
Manganese 0.7 mg
Magnesium 110 mg
Potassium 1200 mg
Phosphorus 600 mg
Fluoride 43 mcg
Selenium 24 mcg
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