Lunch

Karen's Black Bean chili with Kale is for Lunch.

Karen's Black Bean chili with Kale takes 30 minutes to prepare.

Karen's Black Bean chili with Kale takes 20 minutes to cook.

Karen's Black Bean chili with Kale makes 16 servings.

The ingredients for Karen's Black Bean chili with Kale are:

2 cup, chopped Carrots, raw
2 cup (8 fl oz) Water, tap
3.50 cup Del Monte Diced Tomatoes, No Salt Added
2 serving zuchinni (one medium)
2 tsp Chili Powder
2 tbsp *McCormick ground cumin
2 cup Onions (raw)
1.75 cup Black Beans (Mature Seeds, Without Salt, Cooked, Boiled)
2 cup kale - Glory chopped kale, fresh
1.75 cup Beans, pinto, mature seeds, cooked, boiled, with salt
1 cup, diced Celery, raw

Here is how you make Karen's Black Bean chili with Kale:

Saute onions, celery, and garlic in sauce pan. Add all ingredients into pressure cooker (15 lbs). Bring to pressure and cook 6 minutes. Cool immediately. Serving Size:?20 1-cup servings

The nutritional information for Karen's Black Bean chili with Kale is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 84.7

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 105.2 mg
• Total Carbs: 17.0 g
• Dietary Fiber: 5.5 g
• Protein: 4.7 g

Karen's Black Bean chili with Kale is Mexican cuisine.

The dietary needs meet for Karen's Black Bean chili with Kale is Vegetarian