Vegetable Chili Stew

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Vegetable Chili Stew
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
95
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie95 cal.(5 %)
Protein2 g(2 %)
Fat7 g(6 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E1 mg(8 %)
Vitamin K7 μg(12 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.2 mg(14 %)
Folate40 μg(13 %)
Pantothenic acid0.4 mg(7 %)
Biotin6.1 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C24 mg(25 %)
Potassium347 mg(9 %)
Calcium29 mg(3 %)
Magnesium19 mg(6 %)
Iron0.8 mg(5 %)
Iodine2 μg(1 %)
Zinc0.2 mg(3 %)
Saturated fatty acids4.1 g
Uric acid20 mg
Cholesterol17 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
4 onions
4 garlic cloves
4 Red paprika
30 grams butter
400 grams Tomatoes
salt
freshly ground peppers
1 Tbsp chopped thyme
1 Tbsp chopped rosemary
How healthy are the main ingredients?
Tomatothymerosemaryoniongarlic clovesalt

Preparation steps

1.

Peel onion and garlic, cut onion into rings and slice garlic. Rinse bell peppers, cut in half, remove seeds and cut into 3 cm long strips. Wash tomatoes, blanch, peel and cut into cubes.

2.

In a pan, melt butter and saute vegetables for 3-4 minutes. Add tomatoes and broth. Season with salt, pepper and herbs and let simmer over medium heat for 10-15 minutes.

3.

Serve on warmed plates and garnish with parsley. Serve with fresh baguette.

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