Chili Con Carne with Cheese and Sour Cream
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
785
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 785 cal. | (37 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.8 g | (49 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 29.2 μg | (49 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,683 mg | (42 %) | ||
| Calcium | 322 mg | (32 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 313 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chili
- 2 chili peppers
- 2 onions
- 2 sticks Celery
- 1 carrot
- 4 Tbsps sunflower oil
- 650 grams Ground meat
- 2 Tbsps Tomato paste
- 1 garlic clove
- 400 milliliters Beef broth
- 500 grams Kidney beans (canned)
- salt
- cayenne pepper
- 100 grams grated Cheddar cheese
- For the garnish
- 1 Tbsp parsley
- 1 carrot
- 1 Red onion
- 80 milliliters Whipped cream
Preparation steps
1.
For the chili, rinse chiles and finely chop. Peel onions and also finely chop. Rinse, trim and remove fibers from stems of celery. Peel carrot and finely chop. Heat oil in a saucepan and saute onions and chiles. Add ground meat and cook for about 5 minutes. Add celery and carrot. Add tomato paste. Peel garlic and press. Deglaze with broth and simmer, covered, for about 40 minutes. Stir occassionally. Drain and rinse beans. Add and simmer for another 20 minutes.
2.
For the garnish, peel onion and carrot. Dice onion and cut carrot into sticks. Season chili with salt and cayenne pepper to taste. Stir in cheese and pour into bowls. Garnish with parsley, carrot sticks, diced onions and sour cream to serve.
