This recipe has Fiber as 102% and Sodium as 75.5% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.4% of RDA
• Calories: 39.5% of RDA
• Carbs: 50.3% of RDA
• Fat (total lipid): 14.4% of RDA
• Fiber: 102% of RDA
• Fructose: 14.3% of RDA
• Protein: 35.3% of RDA
• Sodium: 75.5% of RDA
• Sugar: 49.1% of RDA
• Vitamin A (IU): 348% of RDA
• Vitamin B6: 65.9% of RDA
• Vitamin C: 340% of RDA
• Iron: 3.4% of RDA
• Magnesium: 78.3% of RDA
• Manganese: 72.6% of RDA
• Niacin: 41.8% of RDA
• Potassium: 87.3% of RDA
• Zinc: 64.3% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
0
MACROS
Carbohydrate
138
g
138.19
Calories
790
789.893
Fiber
28.8
g
28.802
Iron
0.635
mg
0.635
Protein
39.7
g
39.705
Sodium
1019
mg
1019.478
Sugars
15.4
g
15.355
Fat (total lipid)
8.82
g
8.825
N
0
0
anaheim chili pepper|red bean|carrot|celery (fresh)|red bell pepper|onion|garlic (fresh)|olive oil|soy sauce (regular)|cumin|chili powder|crushed tomato|vegetable broth
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PREPARATION
1.
Preheat oven to 325 degrees. Wash chili pepper, pat dry all outside moisture. Rub with bit of olive oil to coat the chili pepper. Put on sheet pan and roast in oven for about 15 minutes, turning frequently for even roast.
2.
Roast chili pepper till the skin starts to bubble and char. Then remove pepper from oven and place in plastic bag for about 15 minutes. The steam will release the skin from the meat of the pepper. Remove skin and seeds, discard. Dice the chili pepper, set aside.
3.
In heated medium saucepan, add olive oil till hot. Then add onions and garlic and cook till they are soft and fragrant. Then add carrots. Cook carrots for about 5 minutes or until slightly softened.
4.
Add celery, red bell peppers and green chili. Cook for about 5 minutes or until soft.
5.
Add beans, vegetable broth, crushed tomatoes, soy sauce, cumin and chili powder. Stir pot well and let simmer on low heat for about 10 minutes.
NOTES, TIPS, TRICKS, HINTS, ETC:
For best flavor, the chili tastes better the next day, once the beans absorbs all the spices.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 790
Protein 39.7 g
Carbohydrates 138 g
Iron 0.64 mg
Fiber 28.8 g
Calcium 44.0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
