Chili con Carne with Cilantro
(Percentage of daily recommendation)
| Calorie | 650 cal. | (31 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.2 g | (41 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 47.6 μg | (79 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,635 mg | (41 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 318 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 onion
- 2 green chili peppers
- 1 stalk Celery
- 1 carrot
- 4 Tomatoes
- 2 garlic cloves
- 750 grams mixed Ground meat
- 2 Tbsps vegetable oil
- 1 tsp ground paprika (sweet)
- 1 Tbsp Tomato paste
- 750 milliliters Beef broth
- 1 tsp freshly chopped oregano
- 400 grams Kidney beans (from a can)
- salt
- freshly ground peppers
- 1 handful cilantro
- 4 Tbsps Sour cream
Preparation steps
Peel onion and coarsely chop. Rinse chile peppers and cut into rings. Rinse celery, trim and chop into small pieces. Peel carrot and also chop into small cubes. Rinse tomatoes, remove stalks and chop. Peel garlic and chop finely.
In a pot, brown ground beef in hot oil until crumbly. Add onions, garlic, chile peppers and paprika and fry for 1-2 minutes. Add celery and tomatoes and sauté briefly with tomato paste. Deglaze with broth and add oregano. Stirring occasionally, let simmer for about 1 hour. Add water or broth if needed.
During the last 10 minutes, add drained beans. Rinse cilantro, shake dry, pluck leaves from stem and cut into strips. Season with salt and pepper. Serve in bowls and garnish with 1 tablespoon sour cream and coriander leaves.