Potatoes with Chili Con Carne
(1 vote)
(1 vote)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
492
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 1,985 mg | (50 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Tomatoes
- 2 Red onions
- 1 garlic clove
- 1 Tbsp vegetable oil
- 300 grams Ground beef
- 1 Red chili pepper
- 150 grams Kidney beans (canned)
- 1 tsp ground Cumin
- salt
- peppers
- 4 baked Baked potatoes
Preparation steps
1.
Blanch tomatoes in hot water for a few seconds, rinse in cold water and peel, quarter and remove seeds, dice. Peel onions and chop finely, peel garlic and squeeze through a garlic press.
2.
Heat oil in a pan and saute onions briefly. Add ground beef and garlic, saute until crumbly. Add tomatoes and simmer for about 15 minutes.
3.
Rinse and halve chile pepper, remove seeds and ribs and chop. Add chile to the pan and mix well. Add drained beans and bring to a boil, season with cumin powder, salt and pepper.
4.
Halve baked potatoes and top with chili con carne. Serve immediately.
