Vegetable Chilli
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
262
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 262 kcal | (12 %) | ||
| Protein | 12.21 g | (12 %) | ||
| Fat | 8.08 g | (7 %) | ||
| Carbohydrates | 38.57 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.63 g | (35 %) |
more nutritional values
| Vitamin A | 106.53 mg | (13,316 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.04 mg | (9 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 3.96 mg | (33 %) | ||
| Vitamin B₆ | 0.47 mg | (34 %) | ||
| Folate | 173.36 μg | (58 %) | ||
| Pantothenic acid | 0.47 mg | (8 %) | ||
| Biotin | 4.01 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 85.21 mg | (90 %) | ||
| Potassium | 852.28 mg | (21 %) | ||
| Calcium | 72.35 mg | (7 %) | ||
| Magnesium | 69.35 mg | (23 %) | ||
| Iron | 3.41 mg | (23 %) | ||
| Iodine | 1.64 μg | (1 %) | ||
| Zinc | 1.48 mg | (19 %) | ||
| Saturated fatty acids | 1.12 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 tablespoons Oil
- 1 large onion (chopped)
- 2 cloves garlic (crushed)
- 1 teaspoon Chili powder
- 1 teaspoon Cumin powder
- 1 red Bell pepper (chopped)
- 1 green Bell pepper (chopped)
- 1 yellow Bell pepper (chopped)
- 2 canned, chopped tomatoes
- 1 tablespoon tomato puree
- 1.333 cups vegetable stock
- salt
- freshly ground peppers
- 1 can Kidney beans (drained)
- To garnish
- Sour cream
- ground cinnamon
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.
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