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Chili Topping Recipe
|Onion||1 Medium, chopped to make 1/2 cup|
|Chili powder||2 Teaspoon|
|Olive oil/Vegetable oil||2 Tablespoon|
|Canned red kidney beans||1 Pound (1 Can)|
|Canned stewed tomatoes||1 Pound (1 Can)|
|Sliced pitted ripe olives||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1100 Calories from Fat 302
% Daily Value*
Total Fat 57 g87%
Saturated Fat 5 g25.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4368.6 mg182%
Total Carbohydrates 136 g45.4%
Dietary Fiber 36 g144%
Sugars 33.9 g
Protein 32 g63%
Vitamin A 75.5% Vitamin C 104.1%
Calcium 104.3% Iron 224.3%
*Based on a 2000 Calorie diet
1) In a large frying pan, heat olive oil or vegetable oil and sauté onion with chili powder in it just until onion is soft.
2) Mix in rest of the ingredients except olives.
3) Simmer, covered for 30 minutes, stirring often, to allow blending of flavors.
4) Add in olives, stirring well.
5) Use as required.