Classic Chili
(2 votes)
(2 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
576
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 576 cal. | (27 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 25.6 μg | (43 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 139 mg | (146 %) | ||
| Potassium | 1,372 mg | (34 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 276 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 can Corn (approximately 212 ml)
- 1 can Kidney beans (400 grams)
- 2 red Bell pepper
- 1 red chili pepper
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 600 grams mixed Ground meat
- 300 grams pureed Tomatoes
- 100 milliliters dry Red wine
- 400 milliliters Beef broth
- salt
- freshly ground peppers
- 2 Tbsps Whipped cream (for garnish)
- 2 Tbsps Basil (for garnish)
Preparation steps
1.
Rinse corn and beans separately and drain well. Rinse bell peppers, cut into quarters, remove seeds and cut into narrow strips. Rinse chile pepper, cut in half lengthwise, remove seeds and finely chop.
2.
Peel onion and garlic and finely chop both. Heat oil in a pan and sauté chile pepper. Fry ground meat until crumbly, stirring occasionally. Add bell peppers and tomatoes. Add wine and broth and stir. Simmer about 25 minutes over medium heat.
3.
Add beans and corn and cook for another 5 minutes. Season with salt and pepper. Place in preheated bowls and garnish each bowl with a dollop of sour cream and basil leaves.
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