Chilli Con Carne
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 289.6
- Total Fat: 12.6 g
- Cholesterol: 72.9 mg
- Sodium: 309.9 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 4.8 g
- Protein: 28.2 g
View full nutritional breakdown of Chilli Con Carne calories by ingredient
Introduction
A mixture of ground beef and chicken helps to enhance the flavor of this family favorite. At only 300 calories a serving it's a perfect choice for a healthy dinner. Serve with steamed rice or on a baked potatoe with low fat sour cream. A mixture of ground beef and chicken helps to enhance the flavor of this family favorite. At only 300 calories a serving it's a perfect choice for a healthy dinner. Serve with steamed rice or on a baked potatoe with low fat sour cream.Number of Servings: 5
Ingredients
-
1 Medium Diced Onion
1 Finely Diced Red Pepper
1 Medium Courgette Diced
4 Medium Mushrooms
1 Stick Celery
1 tbsp Olive Oil
370g Ground Chicken
200g Ground Beef
1 Can Tomatoes(400g)
1 Beef Stock Cube
300ml Water
200g Kidney Beans
1 tbsp tomato puree
1.5tsp chilli powder
1tsp cumin
1tsp paprika
1tsp sugar
1 Clove Garlic
Directions
1. Chop and prepare all vegetables.
2. Over a low heat saute the onions and celery for 5 minutes then add crushed garlic and fry for a further 3 minutes.
3. Add in the remaining vegetables and fry for 5 minutes before adding in the chilli, paprika and cumin.
4. Cook on a low heat for 5 minutes to allow spices to develop.
5. In a seperate pan dry-fry the ground meats until cooked through, then add to the vegetable mix along with the stock cube, water, canned tomatoes, tomato puree and sugar.
6. Bring to the boil and then allow to simmer for 20 minutes or until sauce thickens slightly.
7. Add the kidney beans and simmer for a further 10 minutes.
8. Before serving, leave to stand off the heat for 10 minutes to allow flavors to develop.
Serving Size: Makes 5 1.5cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user NATSNATS1.
2. Over a low heat saute the onions and celery for 5 minutes then add crushed garlic and fry for a further 3 minutes.
3. Add in the remaining vegetables and fry for 5 minutes before adding in the chilli, paprika and cumin.
4. Cook on a low heat for 5 minutes to allow spices to develop.
5. In a seperate pan dry-fry the ground meats until cooked through, then add to the vegetable mix along with the stock cube, water, canned tomatoes, tomato puree and sugar.
6. Bring to the boil and then allow to simmer for 20 minutes or until sauce thickens slightly.
7. Add the kidney beans and simmer for a further 10 minutes.
8. Before serving, leave to stand off the heat for 10 minutes to allow flavors to develop.
Serving Size: Makes 5 1.5cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user NATSNATS1.