Baked potatoes with chili con carne
easy
90 mins
90 mins
Ingredients
- 4 large floury cooking potatoes (à approx. 350 g)
- 1 can(s) (425 ml) Vegetable corn
- 1 can(s) (425 ml) kidney beans
- 1 green and orange pepper
- 2 Tomatoes
- 2 stem(s) Basil
- 1 Garlic clove
- 2 TABLESPOONS Oil
- 200 g mixed minced meat
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp dried chili
- 200 ml Vegetable broth
- 7-10 Tbsp Pepper
- 1 Onion
- 7-10 Tbsp Olives and basil
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the potatoes, beat in aluminium foil and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours. In the meantime, rinse and drain the corn and beans. Clean, wash and dice the peppers. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes.
- 2
Wash basil, chop leaves. Peel garlic, press through a garlic press. Heat oil, sauté garlic. Sauté minced meat in it, add paprika. Stir in tomato paste. Season with salt and chili. Deglaze with broth. Add corn, beans and tomatoes, let braise for about 10 minutes, stir in basil. Season again with salt and pepper. Remove potatoes from the foil, cut them crosswise and arrange them in portions with the chili.
- 3
Season with salt and chili. Deglaze with broth. Add corn, beans and tomatoes, let braise for about 10 minutes, stir in basil. Season again with salt and pepper. Remove potatoes from the foil, cut them crosswise and arrange them in portions with the chili. Peel and chop the onion and sprinkle over it. Serve garnished with one olive and basil
Nutrition Facts
540 kcal
69 g
17 g
25 g
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