White Chilli Bowl
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
311
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 311 cal. | (15 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,031 mg | (26 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Tbsps vegetable oil
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 1 tsp Chili powder (or more, according to taste)
- 1 potato (peeled and finely diced)
- 2 Chicken breasts (skinned and chopped)
- 1 red Bell pepper (deseeded and chopped)
- 1 can red Kidney beans (drained and rinsed)
- 1 can Tomatoes (chopped)
- 2 tsps Worcestershire sauce
- 2 bay leaves
- thyme (to garnish)
Preparation steps
1.
Heat the oil in a large pan and gently cook the onion until soft but not brown. Add the garlic, cook for 1 minutes then add the chile powder.
2.
Stir well then add the potato and chicken breasts and cook gently for 2 minutes. Add the bell pepper, kidney beans, tomatoes, Worcestershire sauce and bay leaves, season with salt and pepper and let simmer for 20 - 25 minutes.
3.
Serve with thyme leaves scattered over.
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