Chili Con Carne

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Chili Con Carne
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Health Score:
8,9 / 10
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

Ingredients

for
4
For Chili
1 yellow onion
2 garlic cloves
1 carrot
2 Tbsps vegetable oil
600 grams mixed Ground meat
150 milliliters dry Red wine
300 grams blached tomatoes (canned)
300 milliliters Vegetable broth
salt
freshly ground peppers
Chili powder (as needed)
400 grams Kidney beans (canned)
For the guacamole
1 ripe Avocado
1 organic Lime (juiced)
150 grams cream cheese
For the salsa
400 grams ripe tomatoes
1 garlic clove
1 Tbsp Caper (from a jar)
1 Tbsp olive oil
1 Tbsp freshly chopped parsley
For serving
2 Tbsps Sour cream
Tortilla chip
50 grams pickled Jalapeño (in slices)
How healthy are the main ingredients?
Kidney beanstomatotomatocream cheeseSour creamolive oil

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.