Mexican-style Chilli & Bean Soup
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 42 kcal | 2% |
| Fat | 0.90 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 8.9 g | 3% |
| of which sugars | 2.2 g | 2% |
| Fibre | 2.7 g | — |
| Protein | 3.2 g | 6% |
| Salt | 0.49 g | 8% |
Open Food Facts, ODbL, record updated 6 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Eau Haricots marbrés (11 %) Haricots rouges (5%) • Tomates Oignons (6%) • Haricots cornille (5%) Concentré de tomate • Carottes (5%) Pommes de terre (3%) Poivrons rouges (2%) Poivrons verts (2%) •,Courgette (1.5%) Fecule de maïs • Jus de carotte concentré Epices moulues (Graine de coriandre • Cumin • Poivre noir) Huile de colza • Sel • Poudre de piment • Purée de piment rouge • Origan déshydraté.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetable soups”: 0.50 kg CO₂e per kg of product (closest product in Agribalyse).
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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