High-Protein
Beef Chili with Cheese
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
630
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 630 cal. | (30 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 28.7 μg | (48 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,438 mg | (36 %) | ||
| Calcium | 473 mg | (47 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 256 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 green chili pepper
- 20 ozs Ground meat (mixed)
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 14 ozs Beef broth
- 4 Tomatoes
- salt
- freshly ground peppers
- 1 Tbsp dried oregano
- 2 Red Hungarian wax peppers
- 14 ozs Kidney beans (canned)
- 6 ozs Hard cheese (i.e. Cheddar, Colby)
- 2 Tbsps chopped parsley
Preparation steps
1.
Peel and finely chop onion and garlic. Rinse and halve chile pepper, remove seeds and ribs and dice finely. Heat oil in a pan and saute ground meat until crumbly. Add onion, garlic and chile pepper and saute for 2-3 minutes. Add tomato paste and saute briefly. Rinse tomatoes, remove stalks and dice. Add to the pan and season everything with salt, pepper and oregano. Simmer for about 30 minutes on low heat, stirring occasionally.
2.
Rinse and halve peppers, remove seeds and rins and chop. Rinse beans and drain. Add both to meat mixture and simmer for 15 minutes more. If necessary, add more broth and season well.
3.
Place chili into bowls. Dice cheese and sprinkle together with parsley over chili. Serve with tortilla chips for dipping.
