Mexican Ground Beef Stew (Chili Con Carne)
(1 vote)
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
589
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 33.2 μg | (55 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 125 mg | (132 %) | ||
| Potassium | 1,434 mg | (36 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 301 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 red chili pepper
- 1 stalk Celery
- 1 carrot
- 2 red Bell pepper
- 2 garlic cloves
- 750 grams mixed Ground meat
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 750 milliliters Beef broth
- 1 tsp sweet ground paprika
- 300 grams Kidney beans (canned)
- salt
- freshly ground peppers
- 1 Tbsp chopped fresh parsley
Preparation steps
1.
Peel the onion and coarsely chop. Rinse and chop the chile pepper. Rinse, trim and slice the celery. Peel the carrot and cut into small cubes. Rinse the peppers, cut in half, trim and cut into short strips. Peel the garlic and finely chop.
2.
Brown the ground beef in hot oil in a pot until crumbly. Add the onions, garlic and chile and saute for 1-2 minutes. Add the remaining vegetables and the tomato paste, sauté and pour in the broth. Add the paprika and simmer, stirring occasionally, about 1 hour, adding additional liquid if necessary.
3.
During the last 10 minutes of cooking, add the drained beans. Finally, add the parsley and season with salt and pepper.
