Beef Chili with Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 21.4 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 1,240 mg | (31 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 1 stalk Celery
- 2 red chili peppers
- 22 ozs mixed Ground beef
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 10 ozs Beef broth
- 2 Tomatoes
- salt
- freshly ground peppers
- 1 red Bell pepper
- 1 yellow Bell pepper
- 8 ozs Kidney beans (canned)
- Fresh herbs (for garnish)
Preparation steps
The onion and garlic, peel and finely chop. Rinse, remove the strings and finely chop the celery. Rinse the chile peppers, halve lengthwise and remove the seeds, if desired and chop the chil
Heat the oil in a skillet and saute the ground beef until crumbly. Add the onions, garlic, celery and chilies and saute 2-3 minutes. Stir in the tomato paste and deglaze with the broth.
Rinse, core and dice the tomatoes. Add to the chili, season with salt and pepper and simmer partially covered over low heat for 30 minutes, stirring occasionally.
Risne the beans and drain. Add to the chili and simmer for 15 minutes. If necessary add some more broth and season with salt and pepper.
Rinse the peppers, cut in half, remove seeds and white ribs and cut into fine strips. Divide the finished chili among bowls and serve garnished with peppers and fresh herbs.
