Chili Sin Carne
(3 votes)
(3 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
245
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.2 g | (51 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 40.3 μg | (67 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 144 mg | (152 %) | ||
| Potassium | 1,267 mg | (32 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 300 grams carrots
- 1 onion
- 2 garlic cloves
- 300 grams Kidney beans (canned)
- 1 green Bell pepper
- 1 yellow Bell pepper
- 250 grams Corn (canned)
- 2 sticks Celery
- 2 Tbsps olive oil
- 400 grams diced Tomatoes
- 200 milliliters Vegetable broth
- salt
- freshly groundd peppers
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped oregano
- cayenne pepper
Preparation steps
1.
The carrot, onion and garlic, peel, cut the carrots into small cubes and finely chop the onion and garlic. Rinse the beans in a colander and drain well.
2.
Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into small cubes. Rinse the corn in a colander and drain well.
3.
Rinse the celery, remove the strings and thinly slice.
4.
In a saucepan heat the oil and saute the onion and the garlic until translucent. Add the carrots, celery and peppers and sauté 2-3 minutes. Add the tomatoes, broth and herbs and season with salt and pepper. Simmer over medium heat for about 20 minutes. Add the beans and the corn and simmer for another 5 minutes. Season with salt and cayenne pepper to taste and serve.
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