Vegetable Chilli

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Vegetable Chilli
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
262
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie262 kcal(12 %)
Protein12.21 g(12 %)
Fat8.08 g(7 %)
Carbohydrates38.57 g(26 %)
Sugar added0 g(0 %)
Roughage10.63 g(35 %)
Vitamin A106.53 mg(13,316 %)
Vitamin D0 μg(0 %)
Vitamin E1.04 mg(9 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.12 mg(11 %)
Niacin3.96 mg(33 %)
Vitamin B₆0.47 mg(34 %)
Folate173.36 μg(58 %)
Pantothenic acid0.47 mg(8 %)
Biotin4.01 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C85.21 mg(90 %)
Potassium852.28 mg(21 %)
Calcium72.35 mg(7 %)
Magnesium69.35 mg(23 %)
Iron3.41 mg(23 %)
Iodine1.64 μg(1 %)
Zinc1.48 mg(19 %)
Saturated fatty acids1.12 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
1
large onion (chopped)
2 cloves
garlic (crushed)
1 teaspoon
1 teaspoon
1
red Bell pepper (chopped)
1
green Bell pepper (chopped)
1
yellow Bell pepper (chopped)
2
canned, chopped tomatoes
1 tablespoon
1.333 cups
freshly ground peppers
1 can
Kidney bean (drained)
To garnish
ground cinnamon
How healthy are the main ingredients?
oniongarlictomatosaltKidney beanSour cream

Preparation steps

1.
Heat the oven to 190°C (170° fan) 375°F gas 5.
2.
Heat the oil in a flameproof casserole dish and fry the onion and garlic together with the chilli and cumin, until the onions are softening.
3.
Add the peppers and cook for 5 minutes, stirring all the time. Add the tomatoes, purée and stock and bring to a boil. Season to taste with salt and pepper.
4.
Cover and cook in the oven for 30-35 minutes until piping hot. Add the kidney beans for the last 10 minutes of the cooking time.
5.
Garnish with soured cream sprinkled with cinnamon just before serving.