Chili Con Carne
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
454
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,241 mg | (31 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 3 garlic cloves
- 2 sticks Celery
- 1 carrot
- 2 Red chili peppers
- 500 grams Ground beef
- 3 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- ½ tsp Cumin (ground)
- ½ tsp ground paprika
- salt
- freshly ground peppers
- 500 milliliters Beef broth
- 250 grams peeled Tomatoes (Cut in pieces)
- 250 grams Kidney beans (canned)
- 125 grams Corn kernel (canned)
Preparation steps
1.
Peel onions and garlic and chop finely. Rinse and chop celery. Peel carrots and finely chop. Rinse red chile peppers, halve, core and chop very finely. Fry ground beef in hot oil while stirring until beef is crumbly and browned. Add onions and garlic, fry, then add celery, carrots and chile peppers.
2.
Add tomato paste and fry everything while stirring. Season with cumin, paprika, salt and pepper, pour in broth, add tomatoes and bring mixture to boil. Drain kidney beans and corn, mix in and lightly simmer everything for about 45 minutes. Serve with white bread to taste.
