Chili Con Carne with Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 616 cal. | (29 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 27.3 μg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,355 mg | (34 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 272 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 large red onion
- 1 garlic clove
- 1 red chili pepper
- 700 grams Ground beef
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 600 milliliters Beef broth
- 1 tsp sweet ground paprika
- 200 grams lumpy Tomatoes (canned)
- 150 grams flat green Beans
- 300 grams Kidney beans (canned)
- 1 scallion
- cilantro (for garnish)
- salt
- freshly ground peppers
- 4 Tbsps Crème fraiche
- 40 grams Cheddar cheese (grated)
Preparation steps
Peel and finely chop the onion and garli
Heat the oil in a saucepan or Dutch oven and brown the meat, breaking up the lumps, until no longer pink. Add the onion and garlic and saute 1-2 minutes and add the chile pepper. Add the tomato paste, stirring to coat and stir in a little broth. Stir in the paprika and tomato and simmer over low heat, stirring occasionally, about 1 hour. If the chili is getting dry, add a little more broth as the chili cooks.
Rinse and trim the green beans and cut into 3 cm (approximately 1-inch) long pieces. Drain the kidney beans. Add the green beans and the kidney beans to the pan during the last 10 minutes of cooking.
In the meantime, rinse the scallions and thinly slice. Rinse the cilantro and shake dry.
Season the chili with salt and pepper. Spoon into 4 bowls and top each with 1 tablespoon creme fraiche. Serve garnished with the remaining onion, scallions and cilantro. Before serving sprinkle with the cheese. Serve with fresh cornbread.
