6 Serves
48 Mins
26 g
42 g
32 g
Heat the cooking oil in a Dutch oven over high heat.
Ingredients, vitamins, and health benefits
Cooking Oil
Onion
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South AfricanVitamin E
4 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
107 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
87 mg / 420 mgPhosphorus
485 mg / 1,250 mgPotassium
954 mg / 4,700 mgSodium
1778 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
7 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
78 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Add the chopped onions and carrots to the Dutch oven, stirring frequently until the carrots are fork-tender.
Stir in the minced garlic, ground cumin, and taco seasoning, ensuring the vegetables are evenly coated with the spices.
Add the chicken pieces and cook over medium-high heat until the exterior is no longer pink.
Stir in the green bell pepper and cook for a few minutes, adding a splash of chicken stock if necessary to prevent sticking.
Pour in the remaining chicken stock and the beans, bring the mixture to a boil, then reduce the heat to a simmer for 20 to 25 minutes.
Carrots
Garlic
Ground Cumin
Taco Seasoning
Chicken Pieces
Chicken Stock
Green Bell Pepper
Chili Beans
Vitamin A
362 µg / 900 µgVitamin C
40 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
4 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
107 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
87 mg / 420 mgPhosphorus
485 mg / 1,250 mgPotassium
954 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
78 mg / 300 mgCaffeine
0 mgNet Carbs
12
g50
g17
g
Tanzanian
EthiopianZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgAlcohol
0 g