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Vegetable Chili from Mexico

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)3.9729
Energy (kCal)3379.315
Carbohydrates (g)649.9588
Protein (g)210.8047
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1/3 cup - - - -
    white onion 1 1/2 1/2 diced 66.0 15.411 1.815 0.165
    salt 1 teaspoon - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    red bean 3 cans drained 2731.0345 494.8966 201.6828 2.069
    water 1 quart - - - -
    chilies 2 194.3028 48.0 0.0 0.0
    parsnip 2 peeled cut 199.5 47.8534 3.1919999999999997 0.7979999999999999
    carrot 2 peeled cut 50.02 11.6876 1.1346 0.2928
    celery rib 2 cut - - - -
    zucchini 1 cut 2.31 0.3421 0.2981 0.044000000000000004
    crookneck yellow squash 1 cut - - - -
    ancho chile powder 4 tablespoons dried - - - -
    orange juice 1 cup 111.6 25.791999999999998 1.736 0.496
    lime juice 1 tablespoon 3.7812 1.2735 0.0635 0.0106
    salt pepper - - - -
    extra virgin olive oil 2 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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