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Chilli con carne, homemade

Chilli con carne is a cooked dish typically made with minced meat, beans, tomatoes and chilli. The figures here describe a homemade recipe. It provides protein, fat and some carbohydrate. Per 100g, it contains 9.2g of protein, 7.5g of fat, 2.9g of saturated fat and 4.4g of carbohydrate.

Protein supports the growth and repair of body tissues. The saturated fat and salt content are worth noting for people monitoring their intake of these nutrients. In homemade chilli con carne, both can vary with the ingredients used, including the type of mince, stock and added salt. Full nutrient figures for this recipe are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

120 kcal

Energy

500 kJ

Fat

7.5g

of which saturates

2.9g

Carbohydrate

4.4g

of which sugars

2.9g

Protein

9.2g

Salt

0.25g

Alcohol

0g

Water

74g

Cholesterol

24mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

41µg

Vitamin D

0.3µg

Vitamin E

1.1mg

Vitamin C

7mg

Thiamin (B1)

0.1mg

Riboflavin (B2)

0.07mg

Niacin (B3)

2.3mg

Vitamin B6

0.2mg

Vitamin B12

0.6µg

Folate

9µg

Calcium

21mg

Iron

1.1mg

Magnesium

17mg

Phosphorus

90mg

Potassium

263mg

Sodium

101mg

Zinc

1.7mg

Copper

0.05mg

Selenium

3µg

Iodine

5µg

Other types of chilli con carne

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Chilli con carne, retail, reheated

96 kcal

7.7g

4.3g

–

Chilli con carne, retail, reheated, with rice

116 kcal

5.8g

2.7g

–

Chilli con carne, canned

119 kcal

8.2g

4.7g

–

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 3 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published