Chili Con Carne

5
Average: 5 (4 votes)
(4 votes)
Chili Con Carne
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
563
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie563 kcal(27 %)
Protein40.71 g(42 %)
Fat26.79 g(23 %)
Carbohydrates47.61 g(32 %)
Sugar added1.05 g(4 %)
Roughage4.72 g(16 %)
Vitamin A135.75 mg(16,969 %)
Vitamin D0.6 μg(3 %)
Vitamin E0.96 mg(8 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.35 mg(32 %)
Niacin15.94 mg(133 %)
Vitamin B₆0.87 mg(62 %)
Folate55.99 μg(19 %)
Pantothenic acid1.65 mg(28 %)
Biotin5.44 μg(12 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C68.59 mg(72 %)
Potassium1,301.2 mg(33 %)
Calcium102.62 mg(10 %)
Magnesium71.2 mg(24 %)
Iron4.67 mg(31 %)
Iodine0.75 μg(0 %)
Zinc4.35 mg(54 %)
Saturated fatty acids5.17 g
Cholesterol111 mg

Ingredients

for
4
Ingredients
1 onion
1 garlic
1 chile pepper (such as jalapeno)
4 tablespoons olive oil
600 grams Ground meat (beef)
1 tablespoon Tomato paste
500 milliliters Beef broth
400 grams crushed tomatoes (canned)
500 grams waxy potatoes
salt
freshly ground peppers
400 grams Beans (red and white, canned)
ground Cumin
1 teaspoon brown sugar
cilantro (for garnish)
How healthy are the main ingredients?
oniongarlicolive oilTomato pastetomatopotato

Preparation steps

1.

Peel the onion and garlic and chop finely. Rinse the chile, cut in half, remove the seeds and dice.

2.

Heat 2 tablespoons of oil in a deep pan or a saucepan and fry the ground meat until crumbly. Add the onion, garlic and chile. Cook for 2-3 minutes, add the tomato paste and cook briefly. Deglaze with a little broth. Add the tomatoes and gently simmer, half-covered for about 1 hour. Stir occasionally and add broth as needed.

3.

Preheat the convection oven to 180°C (approximately 350°F).

4.

Peel the potatoes, rinse, pat dry and cut into wedges. Spread on a baking sheet and drizzle with the remaining oil. Season with salt and pepper and bake for about 25 minutes in the oven, turning occasionally.

5.

Rinse the beans and drain well. Add to the chili approximately 15 minutes before the end of cooking.

6.

Season with cumin, sugar, salt and pepper.

7.

Garnish the chili with cilantro and serve with the potato wedges.