Chili Con Carne
Nutritional values
(Percentage of daily recommendation)
| Calorie | 751 cal. | (36 %) | ||
| Protein | 42.98 g | (44 %) | ||
| Fat | 43.42 g | (37 %) | ||
| Carbohydrates | 46.34 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.89 g | (43 %) |
| Vitamin A | 670.89 mg | (83,861 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.66 mg | (31 %) | ||
| Vitamin B₁ | 0.39 mg | (39 %) | ||
| Vitamin B₂ | 0.54 mg | (49 %) | ||
| Niacin | 18.69 mg | (156 %) | ||
| Vitamin B₆ | 1.06 mg | (76 %) | ||
| Folate | 214.51 μg | (72 %) | ||
| Pantothenic acid | 2.72 mg | (45 %) | ||
| Biotin | 10.14 μg | (23 %) | ||
| Vitamin B₁₂ | 1.88 μg | (63 %) | ||
| Vitamin C | 54.11 mg | (57 %) | ||
| Potassium | 1,526.1 mg | (38 %) | ||
| Calcium | 164.58 mg | (16 %) | ||
| Magnesium | 118.8 mg | (40 %) | ||
| Iron | 5.21 mg | (35 %) | ||
| Iodine | 1.43 μg | (1 %) | ||
| Zinc | 5.71 mg | (71 %) | ||
| Saturated fatty acids | 14.06 g | |||
| Cholesterol | 153.87 mg |
Ingredients
- 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)
Preparation steps
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.
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.
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.
