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Nutrition Facts

  Servings Per Recipe: 10
  Serving Size: 1 serving

Amount Per Serving
  Calories 297.6
  Total Fat 10.2 g
      Saturated Fat 3.5 g
      Polyunsaturated Fat 0.9 g
      Monounsaturated Fat 4.6 g
  Cholesterol 31.3 mg
  Sodium 685.3 mg
  Potassium 856.3 mg
  Total Carbohydrate 35.0 g
      Dietary Fiber 11.5 g
      Sugars 3.8 g
  Protein 18.6 g
  Vitamin A 19.3 %
  Vitamin B-12 15.6 %
  Vitamin B-6 21.4 %
  Vitamin C 14.6 %
  Vitamin D 0.0 %
  Vitamin E 4.3 %
  Calcium 7.3 %
  Copper 19.3 %
  Folate 47.0 %
  Iron 25.1 %
  Magnesium 19.8 %
  Manganese 36.7 %
  Niacin 16.0 %
  Pantothenic Acid     5.2 %
  Phosphorus     25.6 %
  Riboflavin 15.0 %
  Selenium 21.2 %
  Thiamin 16.3 %
  Zinc 21.4 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Lily's Chile Con Carne

View the full Lily's Chile Con Carne Recipe & Instructions
Submitted by: LILYCOLO2009

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Lily's Chile Con Carne

141 calories of Beans, pinto, (0.60 cup)

117 calories of Ground beef, extra lean (15% fat) pan broiled, (1.60 oz)

14 calories of Tomato Paste, (0.10 can (6 oz))

12 calories of Extra Light Olive Oil, (0.10 tbsp)

10 calories of Del Monte Diced Tomatoes, No Salt Added, (0.20 cup)

7 calories of Chili powder, (0.30 tbsp)

6 calories of Onions, raw, (0.10 cup, chopped)

1 calories of Garlic, (0.30 cloves)

0 calories of Bay Leaf, (0.20 tsp, crumbled)

0 calories of Basil, (0.20 tbsp)

0 calories of Salt, (0.10 tsp)

0 calories of Water, tap, (0.20 cup (8 fl oz))


Nutrition & Calorie Comments  

I didn't have pinto beans so I used one can of black beans and one can of white kidney beans. Also, along with the other spices I added about 2 tsp of cumin powder. It was great! I topped it with a little reduced fat cheddar and it was a very flavorful and satisfying lunch! Submitted by:
LISAOHCA

(3/30/11)
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