Mexican beef chilli

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

39.0g

Energy (kJ)

2440kJ

Energy (kcal)

583kcal

Carbohydrate incl. fibre (g)

54.2g

Carbohydrate excl. fibre (g)

44.5g

Sugar (g)

9.6g

Fibre (g)

9.7g

Fat (g)

24.4g

Saturated fat (g)

4.3g

Unsaturated fat (g)

16.2g

Monounsaturated fat (g)

10.4g

Polyunsaturated fat (g)

5.6g

Trans fat (g)

0.1g

Cholesterol (mg)

80mg

Sodium (mg)

1096mg

Salt (g)

2.74g

Vitamin A (IU)

1767IU

Vitamin C (mg)

57.2mg

Calcium (mg)

103mg

Iron (mg)

3.97mg

Potassium (mg)

764mg

Total

156.0g

9761kJ

2332kcal

216.8g

177.9g

38.5g

38.9g

97.8g

17.1g

64.9g

41.5g

22.4g

0.2g

322mg

4385mg

10.96g

7067IU

229.0mg

410mg

15.88mg

3057mg

Ingredients
Cook

2 onions
3 garlic cloves
10 g ginger
500 g stewing beef
1 tin of kidney beans
1 tin of dried black beans
5 tbsp sunflower oil
1 tbsp chipotle paste
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp dried oregano
400 g tomatoes. chopped into even chunks
1 red bell pepper, chopped into even sized chunks
1 Knorr Beef Stock Pot
500 ml water
1 fresh chilli, finely chopped
a handful of fresh parsley
4 thick slices of sourdough bread