Photo: Cala
Estimated Nutrition (whole recipe, rough)
731
Calories
52g
Protein
20g
Fat
91g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp vegetable oil
- 1½ cups chopped onion
- 1¼ cups sliced carrots
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 tsp white sugar
- 1 (16 oz) pkg frozen shoepeg corn
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, rinsed and drained
- 1 (14.5 oz) can Italian-style stewed tomatoes
- 1 (14.5 oz) can diced tomatoes, drained
- 1 (4 oz) can diced green chiles
Directions
1
Heat the oil in a large dutch oven over medium-high heat until hot.
2
Add onion, carrot, and garlic; saute 5 minutes.
3
Stir in broth, sugar, corn, beans, tomatoes, and chilies;bring to a boil.
4
Cover, reduce heat, and simmer 2 hours.
Recipe sourced from
fandom