Vegetable Corn Chilli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 442 mg | (11 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 800 grams paprika (red and green)
- 1 can Corn
- 2 white yellow onion
- 3 garlic cloves
- 1 bunch fresh mint
- 1 l Vegetable broth
- 2 Tbsps olive oil
- 3 Tbsps Lime juice
- 2 chili peppers
- ground paprika
- salt
- peppers (from the mill)
- 1 Baguette
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Rinse and halve peppers, remove seeds and cut lengthwise into thin strips. Peel onion and garlic and finely chop both. Rinse and halve chile peppers, remove seeds and cut into chunks. Drain corn in a colander. Rinse and shake dry mint, set a few leaves aside and finely chop the rest. Purée 1/3 of the corn with the vegetable broth.
Heat oil in a pot and sautée onion, garlic and peppers in it for about 5 minutes. Add the chopped mint, corn, vegetable broth, lime juice and hot peppers and let simmer over low heat for 12-15 minutes. Cut the baguette diagonally into thin slices and toast on the upper rack of the oven until golden brown. Remove corn pot from heat. Season with the paprika, salt and pepper and serve garnished with mint leaves and slices of baguette.
