Spicy Meat Stew
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 6 h. 20 min.
Ready in
Calories:
399
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,295 mg | (32 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 220 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 4 Tbsps Chili powder
- 1 Tbsp ground cilantro
- 1 Tbsp ground Cumin
- 1 ½ tsps garlic powder
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- 2 onions
- 1 green Bell pepper
- 800 grams Ground beef (lean)
- 1 can chunky Tomatoes (750 grams)
- 1 can diced Tomatoes (420 grams)
- 2 cans Kidney beans (420 grams); drained)
Preparation steps
1.
Mix chile powder, cilantro, cumin, dried garlic, oregano and cayenne pepper in a bowl.
2.
Peel the onions and finely chop. Rinse the bell pepper, cut in half, trim and cut into pieces.
3.
Place the ground beef in a nonstick frying pan and cook until brown. Drain the excess fat in a colander. Then fill in the crock pot and sprinkle the prepared spice mixture as well as the diced vegetables over it. Add in the chunky and diced tomatoes and the beans and cover. Allow to cook on a low heat for 6-8 hours.
4.
Stir occasionally and season again before serving. Season to taste with green chile rings as garnish.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
