Chili con carne
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 110 kcal | 6% |
| Fat | 4.6 g | 7% |
| of which saturates | 1.9 g | 9% |
| Carbohydrate | 9.4 g | 4% |
| of which sugars | 2.7 g | 3% |
| Protein | 6.5 g | 13% |
| Salt | 0.58 g | 10% |
Open Food Facts, ODbL, record updated 5 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Beef (24%), Tomato Purée, Red Kidney Beans (16%), Tomato (10%), Re-hydrated Dried Onion, Red Pepper (3%), Green Pepper (3%), Modified Maize Starch, Spices (Cumin, Coriander, Paprika, Chilli Powder, Black Pepper), Tomato Juice, Sugar, Garlic Purée, Coriander Leaf, Beef Extract, Rapeseed Oil, Salt, Yeast Extract, Chicory Fibre, Sea Salt, Cornflour, Onion Concentrate, Black Pepper. 1157208
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
56% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Chili con carne” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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