Chili Con Carne with Beans

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Chili Con Carne with Beans
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
616
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie616 cal.(29 %)
Protein48 g(49 %)
Fat39 g(34 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage9 g(30 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E5.1 mg(43 %)
Vitamin K27.3 μg(46 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin21.4 mg(178 %)
Vitamin B₆0.6 mg(43 %)
Folate79 μg(26 %)
Pantothenic acid1 mg(17 %)
Biotin11.6 μg(26 %)
Vitamin B₁₂7.8 μg(260 %)
Vitamin C24 mg(25 %)
Potassium1,355 mg(34 %)
Calcium191 mg(19 %)
Magnesium114 mg(38 %)
Iron6.6 mg(44 %)
Iodine20 μg(10 %)
Zinc10.5 mg(131 %)
Saturated fatty acids17.3 g
Uric acid272 mg
Cholesterol131 mg
Complete sugar5 g

Ingredients

for
4
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)
How healthy are the main ingredients?
Kidney beansTomatoTomato pasteoniongarlic clovesalt

Preparation steps

1.

Peel and finely chop the onion and garli

2.

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.

3.

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.

4.

In the meantime, rinse the scallions and thinly slice. Rinse the cilantro and shake dry.

5.

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.