Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
1302
Calories
48g
Protein
53g
Fat
172g
Carbs
Counts 26 of 34 ingredients — the other 8 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 26 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Tortilla | 1 medium flour (45g) | 140 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cornbread | not in our table | 0 |
| Salad | not in our table | 0 |
| Citrus | not in our table | 0 |
| Cake | not in our table | 0 |
| Dulce De Leche | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Sauce | not in our table | 0 |
| Salad Dressing | 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
- : Chili Cook-off
- : Phoebe’s Apartment, Flatiron
- : 18 – 20, mostly male with notable appetites
- : Casual Buffet
- : Keith’s Spiked Meat-Lover’s Chili (recipe not included; interested parties can beg Keith for it), Phoebe’s Smoky Chipotle Vegetarian Chili, Cornbread, Spinach Salad with Corn, Avocado, and Cilantro Citrus Vinaigrette
- : Mexican Wedding Cakes, Cinnamon-Mocha Dulce de Leche Bites (see Cara’s post, below)
- 2 15.5 oz cans kidney beans
- 1 15.5 oz can black beans
- 1 15.5 oz can pinto beans
- 2 medium zucchini, quartered and sliced
- 1 yellow squash
- 2 large sweet onions
- 1 red pepper
- 1 yellow pepper
- 1 orange pepper (if unavailable, double up on red)
- 3 14.5 oz cans fire roasted diced tomatoes (I used Muir Glen Organic Fire Roasted Diced Tomatoes in Adobo)
- ½ quart veggie stock
- 1 7oz can mild green chilies
- ½ 7oz can whole chipotle peppers in adobo sauce
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1 tbsp oregano
- 3 cloves garlic
- 1 bottle dark Mexican beer, Negra Moderno if they have it
- 1 bunch cilantro stems (leaves to be used for garnish and salad dressing)
- Handful cilantro leaves
- Shredded Monterey Jack cheese
- 2 limes, cut into thin wedges (12 total)
- Crushed tortilla chips
- Diced avocado (not pictured, but a necessary element!)
- 2 limes
- 2 avocados
- 1 cup corn kernels. Use fresh if in season (about 2 ears) or canned (rinsed in a colander)
- 10 oz baby spinach
- 1 lemon
- 1 teaspoon salt
- 1 medium shallot
- 1 tbsp Dijon mustard
- 1 bunch cilantro leaves
- 2 slices pickled jalapeño (optional)
- olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes