Chili Con Carne

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Chili Con Carne
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
751
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie751 kcal(36 %)
Protein42.98 g(44 %)
Fat43.42 g(37 %)
Carbohydrates46.34 g(31 %)
Sugar added0 g(0 %)
Roughage12.89 g(43 %)
Vitamin A670.89 mg(83,861 %)
Vitamin D0.6 μg(3 %)
Vitamin E3.66 mg(31 %)
Vitamin B₁0.39 mg(39 %)
Vitamin B₂0.54 mg(49 %)
Niacin18.69 mg(156 %)
Vitamin B₆1.06 mg(76 %)
Folate214.51 μg(72 %)
Pantothenic acid2.72 mg(45 %)
Biotin10.14 μg(23 %)
Vitamin B₁₂1.88 μg(63 %)
Vitamin C54.11 mg(57 %)
Potassium1,526.1 mg(38 %)
Calcium164.58 mg(16 %)
Magnesium118.8 mg(40 %)
Iron5.21 mg(35 %)
Iodine1.43 μg(1 %)
Zinc5.71 mg(71 %)
Saturated fatty acids14.06 g
Cholesterol153.87 mg
Author of this recipe:

Ingredients

for
4
For Chili
1
2
1
2 tablespoons
600 grams
150 milliliters
300 grams
blached Tomatoes (canned)
300 milliliters
freshly ground Pepper
Chili powder (as needed)
400 grams
Kidney beans (canned)
For the guacamole
1
ripe Avocado
1
organic Lime (juiced)
150 grams
For the salsa
400 grams
1
1 tablespoon
Caper (from a jar)
1 tablespoon
1 tablespoon
freshly chopped Parsley
For serving
2 tablespoons
50 grams
pickled Jalapeño (in slices)

Preparation steps

1.

For the chili, peel onion, garlic and carrot and cut into small cubes. In a saucepan, heat oil and fry ground meat until brown and crumbly. Add prepared vegetables, fry briefly and deglaze with wine. Add tomatoes and broth and season with salt, pepper and chili powder. Simmer for 25-30 minutes over medium heat. Drain beans, rinse with cold water and drain again. Meanwhile, for the guacamole, cut avocado in half, remove pit, peel and chop.

2.

Puree avocado in a blender with lime juice and cream cheese and season with salt and pepper. For the salsa, blanch tomatoes, rinse with cold water, peel, quarter, core and cut into small cubes. Peel garlic and finely chop. Drain capers well and also finely chop. In a saucepan, heat olive oil and sauté garlic, tomatoes and capers briefly and season with salt, pepper and freshly chopped parsley. Simmer for 5-7 minutes until creamy.

3.

Remove from heat and let cool. Add beans to the chili, heat and season to taste again. Fill preheated bowls with chili. Serve chili with one dollop of sour cream. Serve with tortilla chips, guacamole, salsa and pickled jalapeños.