Chili Con Carne
(2 votes)
(2 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
476
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 17.6 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.3 mg | (119 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,506 mg | (38 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 200 grams (approximately 7 ounces) Ground beef
- 150 grams (approximately 5 1/3 ounces) canned Kidney beans
- 150 grams (approximately 5 1/3 ounces) canned Corn
- 1 onion
- 2 Tbsps Tomato paste
- 1 green paprika
- 4 Tomatoes
- 2 Tbsps olive oil
- Tabasco sauce
- 200 milliliters (approximately 1 cup) Vegetable broth
- salt
Preparation steps
1.
Rinse and drain beans and corn. Peel onion and cut into small cubes. Rinse, quarter and remove the seeds,and ribs from the peppers and cut crosswise into strips.
2.
Blacnh tomatoes in a pot of boiling water for 10 seconds. Peel, core, and coarsely chop.
3.
Sauté ground beef, kidney beans, corn, onions, peppers and diced tomatoes in olive oil in a large skillet. Add the vegetable stock, stir in tomato paste and season with a few splashes of Tabasco, salt and pepper. Simmer the chili over low heat until thickened, 15-20 minutes. If desired, serve with crisp slices of baguette.
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