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Chili con Carne
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Preparation:
40 min.
Preparation
Calories:
421
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 719 mg | (18 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
6
- Ingredients
- 80 grams smoked, sliced Bacon
- 1 onion
- 3 garlic cloves
- 1 chili pepper
- 4 stalks Celery
- 250 grams blanched Tomatoes with juice (canned)
- 3 Tbsps vegetable oil
- 400 grams Ground beef
- 2 tsps Cumin
- salt
- freshly ground peppers
- 3 Tbsps Chili powder
- 250 grams Kidney beans
- 150 grams Crème fraiche
Preparation steps
1.
Cut bacon into small cubes. Peel onion and garlic and finely chop. Rinse chile pepper and chop finely.
2.
Rinse celery, trim, cut into pieces and save leaves.
3.
Heat vegetable oil in a wok. Fry bacon, onion, chile pepper and garlic cubes while stirring. Add ground beef, fry until browned and crumbly and season with cumin, salt, pepper and chili seasoning.
4.
Add tomatoes with juice and beans with liquid and stir well. Cover and simmer chili over medium heat for about 20 minutes. Serve chili in bowls with a thick dollop of creme fraiche and garnished with reserved celery leaves.
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