Spicy Pumpkin Chili
(2 votes)
(2 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
864
calories
Calories
Healthy, because
Even smarter
Nutritional values
This recipe provides you with plenty of protein from the meat and healthy, energizing carbs from the pumpkin. It is also relatively low in calories but will fill you up and leave you satisfied for a long time.
You can also use ground turkey instead of beef in order to make this dish a little leaner.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 864 cal. | (41 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 34.2 g | (114 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 25.1 mg | (209 %) | ||
| Vitamin K | 80.2 μg | (134 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 29.3 mg | (244 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 559 μg | (186 %) | ||
| Pantothenic acid | 7.3 mg | (122 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 192 mg | (202 %) | ||
| Potassium | 5,369 mg | (134 %) | ||
| Calcium | 362 mg | (36 %) | ||
| Magnesium | 172 mg | (57 %) | ||
| Iron | 16.9 mg | (113 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 13.2 mg | (165 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 889 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 63 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 small Pumpkin
- 3.333 cups Minced Beef
- 2 onions
- 3 cloves garlic cloves
- 1 green pepper
- 1 red pepper
- 2 red chili peppers
- 2 Tbsps vegetable oil
- 2 Tbsps tomato puree
- 4 cups Beef stock
- 1 Tbsp Chili powder
- salt
- freshly ground Black pepper
Preparation steps
1.
Cut a lid off each pumpkin, hollow out and dice the flesh.
2.
Peel and finely chop the onions and garlic. Wash, halve, core and dice the peppers. Wash the chillies, slit open lengthwise, then remove the seeds and chop the flesh very finely. Heat the oil in a large pan and sweat the onions and garlic until translucent. Add the mince and brown over a high heat, breaking it up to make sure it is browned all over. Season with salt and pepper. Add the tomato puree, diced pumpkin, chilli and peppers. Fry briefly, then add the stock. Add the chilli powder, cover and simmer over a low heat for about 30 minutes. Check the seasoning and serve in the 4 hollowed-out pumpkins.
