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Ingredients
US|METRIC
8 SERVINGS
- 3 whole dried chiles (such as guajillo, ancho, or pasilla)
- 2 Tbsp. canola oil
- 1 boneless chuck roast (2½- to 3-pound)
- 3 tsp. salt (divided)
- 3/4 tsp. ground black pepper (divided)
- 2 poblano peppers
- 1 green bell pepper (or red)
- 3 cups Vidalia onion (chopped, about 2 medium onions)
- 2 Tbsp. tomato paste
- 1 Tbsp. dried oregano
- 1 tsp. ground cumin
- 1/4 tsp. garlic powder
- 1/8 tsp. ground coriander
- 1 cup dry white wine
- 3 cups water
- 28.2 oz. diced tomatoes
- 2 Tbsp. apple cider vinegar
- 15.5 oz. red kidney beans (drained and rinsed)
- shredded cheddar cheese (optional)
- sour cream (optional)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium1020mg43% |
| Potassium890mg25% |
| Protein27g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C80% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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