Chilli Con Carne Sauce
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 55 kcal | 3% |
| Fat | 0.70 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 8.2 g | 3% |
| of which sugars | 3.5 g | 4% |
| Fibre | 2.9 g | — |
| Protein | 2.4 g | 5% |
| Salt | 0.65 g | 11% |
Open Food Facts, ODbL, record updated 10 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Tomato Purée, Tomatoes (22%), Red Kidney Beans (13%), Onions, Red Peppers (3%), Water, Cornflour, Ground Spices (Cumin, Coriander, Paprika, Smoked Paprika, Chilli Powder, Black Pepper), Sugar, Vegetable Stock (Yeast Extract, Concentrated Carrot Juice, Concentrated Mushroom Juice Flavouring, Concentrated Onion Juice, Salt, Dried Tomatoes, Water, Dried Onions) Acidity Regulator: Lactic Acid, Citric Acid, Garlic Purée Salt, Rapeseed Oil, Coriander Leaf, Concentrated Lemon Juice, Fat Reduced Cocoa Powder, Dried Oregano, Ground Oregano.
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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