Preparation Time: 40 mins
Cooking Time: 2 hrs
Rating:
FatSecret Members Average Rating
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Easy to cook for a crowd or freezes really well. The chilli is best made a day ahead to let the flavours develop.
Ingredients
Directions
- Heat oil in a large heavy bottom non-stick saucepan on medium heat.
- Sauté onion in olive oil until softened but not browned. Add crushed garlic and finely chopped fresh chilli, cook for 2 minutes.
- In a small bowl measure out all the spices, add to the onions and cook for a further 2 minutes or until fragrant, do not burn the spices
- Add the mince in 3 batches browning well (have your mince at room temperature to avoid stewing the meat). Add tomato paste, stock, tinned tomatoes and tomato purée and stir through.
- Add carrots, red capsicum, sambal olek, coriander and bring to the boil, reduce heat and simmer for 2 hours, stir occasionally to avoid sticking.
- Drain and rinse corn and kidney beans. Add the beans and corn 30 minutes before end of cooking time.
- Serve with natural yoghurt instead of sour cream, avocado, finely chopped coriander, Tabasco and rice. More chilli may be added according to taste.
34 members have added this recipe to their cookbook.
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Nutritional Summary:
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There are 469 calories in 1 serving of Chilli Con Carne.
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Calorie Breakdown: 47% fat, 31% carbs, 23% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1964 kj
469 kcal
Protein
27.41g
Fat
24.86g
Saturated Fat
8.705g
Trans Fat
1.32g
Polyunsaturated Fat
1.382g
Monounsaturated Fat
11.194g
Cholesterol
76mg
Carbohydrates
36.86g
Sugar
6.64g
Fibre
9.7g
Sodium
746mg
Potassium
1048mg
Calorie Breakdown:
Carbohydrate (30%)
Fat (47%)
Protein (23%)
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*Based on an RDI of 2000 calories
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