Chili Con Carne
(1 vote)
(1 vote)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
516
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 22.7 μg | (38 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 1,266 mg | (32 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 260 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 red chili pepper
- 2 red Bell pepper
- 600 grams mixed Ground meat
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 600 milliliters Beef broth
- 250 grams happened Tomatoes
- 1 tsp sweet ground paprika
- 200 grams Kidney beans (from a can)
- 200 grams Corn kernel (from a can)
- salt
- 1 pinch sugar
- peppers
Preparation steps
1.
Peel the onion and garlic and finely chop. Rinse, trim and finely chop the chiles. Rinse the peppers, cut in half, trim and cut into pieces.
2.
Preheat the oven to 200°C (approximately 375°F) upper and lower heat.
3.
Brown the ground beef in hot oil in a pot until crumbly. Add the onions, garlic and chile and saute together for 1-2 minutes. Add the peppers and the tomato paste and pour in the broth. Add the tomato puree and paprika. Rinse the beans and the corn in a colander and drain well. Add to the chili and season with salt, sugar and pepper. Spoon into a baking dish and bake in the oven for about 1 hour, adding additional broth as needed.
4.
Serve garnished with cilantro leaves.
