Directions:
- In a large pot, heat olive oil and add garlic & onions. Saute one minute and then add carrots, peppers, zucchini, mushrooms, celery, jalapeno, chili powder, coriander, black pepper and red pepper flakes. Stir well.
- Saute, stirring occassionally, then add tomato puree, wine, beef stock and chopped tomatoes. Bring to a boil.
- Cover, reduce heat and simmer for 30 to 40 minutes.
- Remove lid and add beans, Mexican ground round and parsley. Simmer, uncovered for a further 10 minutes until heated through.
- Serve hot, topped with shredded cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 398.17 Kcal (1667 kJ) | ||
| Calories from fat | 152.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.93g | 26% | |
|---|---|---|---|
| Cholesterol | 36.18mg | 12% | |
| Sodium | 626mg | 26% | |
| Potassium | 1314.68mg | 28% | |
| Total Carbs | 38.25g | 13% | |
| Sugars | 7.67g | 31% | |
| Dietary Fiber | 9.37g | 37% | |
| Protein | 21.6g | 43% | |
| Vitamin C | 67.7mg | 113% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 68.9mg | 383% | |
| Calcium | 363.3mg | 36% | |
| Amount Per 100 g | |||
| Calories | 104.6 Kcal (438 kJ) | ||
| Calories from fat | 40.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.45g | 26% | |
|---|---|---|---|
| Cholesterol | 9.5mg | 12% | |
| Sodium | 164.45mg | 26% | |
| Potassium | 345.36mg | 28% | |
| Total Carbs | 10.05g | 13% | |
| Sugars | 2.02g | 31% | |
| Dietary Fiber | 2.46g | 37% | |
| Protein | 5.68g | 43% | |
| Vitamin C | 17.8mg | 113% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 18.1mg | 383% | |
| Calcium | 95.4mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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