Hearty Chicken Chili
Nutritional values
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.3 g | (54 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 35.2 mg | (293 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 1,923 mg | (48 %) | ||
| Calcium | 256 mg | (26 %) | ||
| Magnesium | 168 mg | (56 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 489 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 3 Tbsps olive oil
- 1 large onion (chopped)
- 2 cans red Kidney beans (each about 400 grams)
- 4 Tbsps Tomato paste
- 400 grams peeled Tomatoes
- 1 red and green Bell pepper
- 1 bunch scallions
- 4 Chicken breasts
- 1 tsp Chili powder
- salt
- black freshly ground pepper
- 1 generous pinch cayenne pepper
- ¾ l Beef broth
- 1 cup Crème fraiche
- 1 bowl Cress
Preparation steps
Rinse and halve red and green bell peppers, remove seeds and ribs and cut lengthwise into strips.
Rinse and trim scallions and cut into rings.
Cut chicken breasts into strips and season with salt and pepper.
Heat 1 tablespoon olive oil in a soup pot and quickly sear chicken breast strips on all sides. Remove chicken from pot and set aside.
Add 1 tablespoon olive oil to soup pot and sauté bell pepper strips and scallion rings for a few minutes, stirring constantly. Remove bell peppers and scallions from pot and set aside.
Pour remaining oil into pot and sauté chopped onion briefly. Stir tomato paste and tomatoes with juice into pan with onion and puree with an immersion blender.
Drain kidney beans in a colander, rinse with cold running water and drain.
Add beans, chicken, bell peppers, scallions, chili powder and cayenne pepper to tomato mixture, pour in broth and season with salt and pepper. Slowly bring chili to a boil and simmer for about 10 minutes over low heat.
Season chili to taste and garnish with garden cress and dollops of cream fraiche to serve.
