Chicken Chili with Chorizo, Sour Cream and Tortilla
Nutritional values
(Percentage of daily recommendation)
| Calorie | 510 cal. | (24 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.9 g | (40 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 38.9 μg | (65 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.5 mg | (171 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,223 mg | (31 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 323 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 Chicken breasts
- 50 grams Bacon (in slices)
- 100 grams Chorizo
- 400 grams Kidney beans (canned)
- 400 grams white Beans (canned)
- 2 red onions
- 2 garlic cloves
- 400 milliliters Beef broth
- 1 Tbsp vegetable oil
- 1 Tbsp Tomato paste
- 1 Tbsp paprika (sweet)
- salt
- peppers (freshly ground)
- cayenne pepper
- oregano (dried)
- 4 Tbsps Sour cream
Preparation steps
Rinse the chicken breasts, pat dry and cut into thin slices.
Cut the bacon into strips.
Cut the chorizo sausage into thin slices.
Rinse the kidney beans and white beans, and drain.
Peel the onions and garlic, and dice.
For preparing the chili, heat oil in a pan and saute the chicken breast slices, bacon strips and chorizo slices. Add in the garlic and half the onions and stir in the tomato paste. Pour in a little broth, add in the paprika and simmer for about 20 minutes, while stirring. Pour in the broth again and again. Then add beans and simmer for 20 min more. Stir in the cayenne pepper and season with salt and pepper.
Transfer the chili to bowls, sprinkle with the remaining onions and a little oregano, and top with a dollop of sour cream over. Serve with tortilla.
