Chilli & Rice Bowl
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 106 kcal | 5% |
| Fat | 2.3 g | 3% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 12.2 g | 5% |
| of which sugars | 1.6 g | 2% |
| Protein | 8.0 g | 16% |
| Salt | 0.50 g | 8% |
Open Food Facts, ODbL, record updated 19 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Viande de bœuf (27 %), Riz cuit (17 %) (Riz long grain (Eau - (Riz sauvage - Huile de tournesol) - Tomates - Eau - Haricots rouges (9 %) . Purée de tomate - Oignons - Poivrons rouges - Fécule de maïs - Épices moulues (Cumin, Coriandre, Paprika, Poivre noir) - Miel - Huile de colza - Purée d'ail - Feuille de coriandre - Sel - Piments Chipotle - Paprika fumé Vinaigre de vin blanc - Origan - Sucre roux - Vinaigre balsamique - Huile de tournesol - Sucre - Correcteur d'acidité : Acide acétique.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E260Acetic acidPreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chili con carne”: 19.6 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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