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    You are in: Home / Recipes / Southwestern Black Bean Jerky Chili Recipe
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    Southwestern Black Bean Jerky Chili

    Average Rating:

    4 Total Reviews

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    • on March 08, 2014

      This is very nice. I wanted to use up some jerky on the shelf. I used jalapenos instead of chipolte peppers. Had no bell peppers. No chili sauce on the shelf so I used tomato sauce in its stead. My cilantro was dry. I used the mozzarella as a garnish. I used dry uncooked black beans and they were not done in the hour allotted, which did not surprise me. So, I let it cook well into the night and ate it the next day.

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    • on February 01, 2011

      The jerky makes this chili really unique and good, and definitely lends a sweetness to it. I subbed green enchilada sauce for the chili sauce and used red peppers and turkey. I had leftovers with a squeeze of lime and some nonfat sour cream, and it was even better like that. Full recipe serves 20-25.

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    • on December 18, 2010

      Thick and rich with complex southwestern/barbecue flavors...a finalist at "Chili Con Carnival" with 29 types of chili! The jerky adds fantastic texture (I wonder if each judge got a piece of the jerky in his or her small taste...and if they had, maybe I would have taken home the golden plunger?) I doubled the chipotle and also used Goya cilantro cooking base instead of chili sauce.

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    • on November 14, 2007

      made this for dinner last night. delish!! i cut the recipe in half since there was just 4 of us. i added some serrano peppers for heat, too! loved how the jerky got soft while cooking and was almost like steak! thanks for the keeper Lainey!

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    Nutritional Facts for Southwestern Black Bean Jerky Chili

    Serving Size: 1 (7990 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3331.8
    Calories from Fat 854
    Total Fat 94.9 g
    Saturated Fat 42.6 g
    Cholesterol 197.6 mg
    Sodium 14833.7 mg
    Total Carbohydrate 408.5 g
    Dietary Fiber 127.2 g
    Sugars 96.7 g
    Protein 224.3 g


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