Chicken Bean Chili
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
689
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 689 cal. | (33 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 34.1 mg | (284 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,355 mg | (34 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 420 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (each 100 grams)
- 500 milliliters crushed Tomatoes
- 1 onion (finely chopped)
- 3 garlic cloves (finely chopped)
- 1 can cooked Kidney beans (400 grams)
- salt
- freshly ground peppers
- ½ tsp Chili powder
- 2 tsps ground paprika
- 1 tsp ground Cumin
- 1 Tbsp sugar
- vegetable oil
- 1 pkg Nacho (250 grams)
- 250 grams Yogurt (0.1% fat) (3.5% fat)
Preparation steps
1.
Rinse chicken breasts, pat dry and cut into bite-size pieces. Heat 3 tablespoons oil in a large pan and brown the meat vigorously. Reduce the heat and cook the onion and garlic briefly, then add the tomatoes. Season vigorously with salt, pepper, chili powder, paprika, cumin and sugar. Stir in 50 ml (approximately 1/4 cup) of water, cover and cook over medium heat for about 10 minutes, stirring regularly. Add the drained beans to the meat just before the end of cooking, warm briefly, then season.
2.
Serve the chili as desired with basmati rice in bowl. Serve with a dollop of yogurt and tortilla chips. Anyone who wants can also scatter fresh chopped cilantro leaves on top.
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