Chili Con Carne
Nutritional values
(Percentage of daily recommendation)
| Calorie | 648 cal. | (31 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14 g | (47 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 26.8 μg | (45 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 1,713 mg | (43 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 340 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 onion
- 1 red chili pepper
- 1 stalk Celery
- 1 carrot
- 1 red Bell pepper
- 4 Tomatoes
- 2 garlic cloves
- 750 grams mixed Ground meat
- 2 Tbsps vegetable oil
- 1 tsp ground paprika (sweet)
- 1 Tbsp Tomato paste
- 750 milliliters Beef broth
- 1 tsp freshly chopped oregano
- 400 grams Kidney beans (canned)
- 150 grams Corn kernel (canned)
- salt
- peppers
Preparation steps
Peel the onion and coarsely chop. Rinse the chile and cut into small cubes or thin slices. Rinse, trim and slice the celery. Peel the carrot and cut into small cubes. Rinse the bell pepper, cut in half, remove seeds and ribs cut into small cubes. Rinse the tomatoes, remove the stalks and chop. Peel garlic and finely chop.
Brown the ground beef in hot oil in a pot until crumbly. Add the onions, garlic and chile. Sprinkle with paprika and saute for 1-2 minutes. Add the celery, bell pepper pieces and tomatoes and sauté briefly with the tomato paste. Deglaze with the broth and add the oregano. Stirring occasionally, let simmer for about 1 hour. Possibly add some more broth.
During the last 10 minutes, mix in the drained beans and the corn. Season with salt and pepper. Pour into soup bowls and serve with a slice of white bread.
