Beef Chili with Tortilla Chips
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 45 min.
Ready in
Calories:
351
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 16.3 g | (54 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,231 mg | (31 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 Tbsps olive oil
- 1 medium onion (chopped)
- 2 cloves garlic cloves (minced)
- 16 ozs ground Beef
- ½ tsp crushed Red pepper flakes
- ½ Tbsp dried Basil
- ½ tsp dried oregano
- 1 tsp Cumin
- 3 ½ Tbsps Chili powder
- ⅛ tsp cinnamon
- 1 tsp unsweetened cocoa powder
- 1 tsp sugar
- 1 bay leaf
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 2 cups canned Diced tomatoes (with juice)
- 4 cups dark red Kidney beans (with liquid)
Preparation steps
1.
In a large pot or Dutch oven, over medium heat saute the onions in olive oil for about 5 minutes or until soft. Add the garlic and cook for 1 minute longer, stirring occasionally. Add the beef and continue cooking it over medium heat, stirring and breaking up any lumps, for 10 minutes, or until browned.
2.
Add red pepper flakes, basil, oregano, cumin, chili powder, cinnamon, cocoa powder, sugar, bay leaf, salt and pepper; mix well. Cook for 1 or 2 minutes.
3.
Stir in tomatoes and beans, increase heat and bring to a boil.
4.
Reduce heat, and simmer for 15 minutes longer. Top with shredded cheese and serve with tortilla chips.
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