Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
536
Calories
23g
Protein
11g
Fat
88g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Frankfurter | not in our table | 0 |
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 cup chopped onion
- 1 medium green pepper, cut into 3/4-inch squares
- 1 12-ounce package frankfurters, cut into 1-inch pieces
- 1 15-ounce can kidney beans
- 1 8-ounce can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon salt
- 2 cups grated Cheddar cheese
- 3 cups hot cooked rice
- =
Directions
1
Cook onion, green pepper and franks in skillet until vegetables are tender crisp. Stir in beans, tomato sauce, chili powder, salt and cheese. Cook until hot and bubbly. Serve over beds of fluffy rice. Garnish with corn chips, if desired.
Recipe sourced from
fandom