Spicy Mexican Chili

1. Place beans and water in a large pot. Bring to a boil, cover, reduce heat and simmer for an hour. Add remaining ingredients except for green onions, cilantro and lime juice and cook an additional 2 hours. Then add green onions and cilantro and cook an additional hour. Stir in lime juice. Check seasoning and stir in some Tabasco sauce, if desired.

2. Serve over rice. Make extra for next day's breakfast.

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Nutrient	Quantity
Total fats	5.0779 g
Protein	101.9319 g
Carbohydrates	283.2544 g
Energy	1504.4977 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.417 g
Water	1930.8187 g
Aspartic acid	12.2888 g
Calcium, Ca	1133.2787 mg
Lutein + zeaxanthin	2125.3707 g
Fiber, total dietary	107.9128 g
Fatty acids, total saturated 22:0	0.0044 g
Fatty acids, total trans-polyenoic 13:0	0.0022 g
Carotene, beta	4160.5559 g
Niacin	13.615 mg
Vitamin A, RAE	392.0957 g
Arginine	6.1201 g
Riboflavin	1.2697 mg
Tocopherol, beta	0.0415 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0601 g
Fatty acids, total saturated 20:1	0.0138 g
Glutamic acid	15.9903 g
Stigmasterol	0.24 mg
Sodium, Na	894.483 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0225 g
Total lipid (fat)	5.0779 g
Manganese, Mn	5.2953 mg
Fructose	5.563 g
Proline	4.2573 g
Fatty acids, total saturated 16:0	0.515 g
Sucrose	1.7205 g
Choline, total	60.499 mg
Sugars, total	25.322 g
Serine	5.2341 g
Fatty acids, total saturated 10:0	0.0024 g
Fatty acids, total saturated 18:0	0.1187 g
Vitamin B-6	2.943 mg
Selenium, Se	17.0974 g
Ash	21.6624 g
Fatty acids, total saturated 18:1 undifferentiated	1.3186 g
Pantothenic acid	3.7116 mg
Phenylalanine	5.1754 g
Beta-sitosterol	0.16 mg
Copper, Cu	4.9067 mg
Betaine	0.9136 mg
Thiamin	2.4027 mg
Methionine	1.4526 g
Iron, Fe	46.6356 mg
Carbohydrate, by difference	283.2544 g
Phosphorus, P	1782.3463 mg
Folate, total	1657.1168 g
Tocopherol, gamma	1.2735 mg
Lycopene	5749.4611 g
Alanine	4.1424 g
Valine	5.0753 g
Fatty acids, total saturated 18:2 undifferentiated	1.6766 g
Glycine	3.8647 g
Carotene, alpha	448.3075 g
Glucose (dextrose)	6.2331 g
Fatty acids, total saturated 14:0	0.0293 g
Zinc, Zn	11.669 mg
Isoleucine	4.2578 g
Tocopherol, delta	0.0276 mg
Fatty acids, total saturated 12:0	0.0151 g
Fatty acids, total polyunsaturated	2.0966 g
Tocotrienol, gamma	0.228 mg
Leucine	7.6394 g
Tocotrienol, alpha	0.3393 mg
Vitamin A, IU	7865.7046 IU
Folate, DFE	1657.1168 g
Tryptophan	1.1875 g
Vitamin C, total ascorbic acid	660.7083 mg
Phytosterols	57.034 mg
Galactose	0.0045 g
Fatty acids, total polyunsaturated 18:1 c	0.2707 g
Fatty acids, total saturated 20:0	0.0044 g
Fatty acids, total saturated 6:0	0.001 g
Tyrosine	2.7226 g
Vitamin K (phylloquinone)	103.1234 g
Fatty acids, total saturated	0.6984 g
Histidine	2.6896 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0011 g
Fatty acids, total monounsaturated	1.3589 g
Threonine	4.113 g
Folate, food	1657.1168 g
Fatty acids, total polyunsaturated 17:0	0.0011 g
Cryptoxanthin, beta	422.3933 g
Vitamin E (alpha-tocopherol)	6.888 mg
Magnesium, Mg	761.643 mg
Lysine	6.5853 g
Potassium, K	7551.9786 mg
Cystine	1.1285 g
Fluoride, F	6.8979 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 teaspoons	8.344	1.8514	0.028
Onion	1	64	14.944	0.16
Tomato	1 can	40.2099	8.6898	0.4468
Oregano	1 tablespoon	7.95	2.0676	0.1284
Green Chilies	1 can	89.955	21.2744	0.4498
Water	5 cups	0	0	0
Tomato Sauce	1 cup	0	0	0
cilantro	0.5 cup	1.84	0.2936	0.0416
Green Onion	1 bunch	0	0	0
lime juice	2 teaspoons	2.5208	0.849	0.0071
chili powder	1 tablespoon	22.56	3.976	1.1424
red pepper	0.25 teaspoon	0.3125	0.0688	0.0034
green bell pepper	1	29.19	6.394	0.3753
cumin	1 tablespoon	22.5	2.6544	1.3362
cayenne pepper	0 teaspoon	0.7155	0.1274	0.0389
celery rib	2	0	0	0
red kidney bean	2 cups	1214.4	220.064	0.92
tabasco sauce	0	0	0	0