Chili Con Carne
(2 votes)
(2 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
508
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 28.4 μg | (47 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,150 mg | (29 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 stalk Celery
- 2 red chili peppers
- 600 grams mixed Ground meat
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 300 milliliters Beef broth
- 3 Tomatoes
- salt
- peppers
- 250 grams Kidney beans
- 4 Tbsps Sour cream
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Peel and finely chop onion and garlic. Rinse and finely chop celery. Rinse and chop chili peppers. Brown ground meat in hot oil until crumbly. Add onion, garlic, celery and chili peppers and cook for an additional 2-3 minutes. Mix in tomato paste and add broth. Blanch tomatoes, peel, quarter and dice into small pieces. Add to chili, season with salt and pepper and simmer half covered for about 30 minutes, stirring occasionally. Rinse and drain beans. Add to chili and simmer for another 10 minutes. If necessary, add more broth and salt and pepper to taste.
2.
Serve with sour cream and sprinkled with fresh chopped parsley.
