Lamb Chili
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
655
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 655 cal. | (31 %) | ||
| Protein | 57.18 g | (58 %) | ||
| Fat | 34.15 g | (29 %) | ||
| Carbohydrates | 30.41 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.24 g | (27 %) |
more nutritional values
| Vitamin A | 192.75 mg | (24,094 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 2.43 mg | (20 %) | ||
| Vitamin B₁ | 0.39 mg | (39 %) | ||
| Vitamin B₂ | 0.62 mg | (56 %) | ||
| Niacin | 22.61 mg | (188 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 183.14 μg | (61 %) | ||
| Pantothenic acid | 1.79 mg | (30 %) | ||
| Biotin | 9.77 μg | (22 %) | ||
| Vitamin B₁₂ | 5.17 μg | (172 %) | ||
| Vitamin C | 50.64 mg | (53 %) | ||
| Potassium | 1,258.25 mg | (31 %) | ||
| Calcium | 115.96 mg | (12 %) | ||
| Magnesium | 108.71 mg | (36 %) | ||
| Iron | 6.65 mg | (44 %) | ||
| Iodine | 3.15 μg | (2 %) | ||
| Zinc | 13.33 mg | (167 %) | ||
| Saturated fatty acids | 12.18 g | |||
| Cholesterol | 179.77 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams lamb (such as Shoulder)
- 1 onion
- 1 garlic clove
- 1 Red chili pepper
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 400 milliliters Beef broth
- 1 tsp ground paprika (sweet)
- 400 grams crushed Tomatoes (canned)
- 150 grams green Green beans (frozen)
- 300 grams Kidney beans (canned)
- 1 Tbsp freshly chopped rosemary
- salt
- freshly ground peppers
- 4 Tbsps Whipped cream
- rosemary (for garnish)
How healthy are the main ingredients?
TomatoKidney beansGreen beansWhipped creamTomato pasterosemaryPreparation steps
1.
Rinse lamb, pat dry and finely chop or grind with a meat grinder. Peel onion and garlic and chop both finely. Rinse chile pepper and chop.
2.
Brown lamb in hot oil in a pot until crumbly. Add onions, garlic and chile pepper and cook together for 1-2 minutes. Add tomato paste and a little beef broth, stir and let simmer briefly. Add paprika and crushed tomatoes and simmer, stirring occasionally, for about 1 hour. Add some more broth if needed to reach desired consistency.
3.
Defrost green beans and add to the pot with drained kidney beans and rosemary during the last about 15 minutes of the cooking time.
4.
Season with salt and pepper. Fill small bowls with chili and serve garnished with sour cream and rosemary.
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