Bean chili with meatballs
very easy
35 mins
35 mins
Ingredients
- 1 can(s) (425 ml each) Kidney beans
- 1 can(s) (425 ml each) "Bean Duo" (e.g. by Bonduelle)
- 1/2 pot Oregano
- 1 Onion
- 1 Garlic clove
- 500 g mixed minced meat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Chili Flakes
- 2 TABLESPOONS Olive oil
- 1 TABLESPOON Tomato paste
- 2 can(s) (425 ml each) chunky tomatoes
- 1 TABLESPOON Sugar
- 75 g Cheddar
- 100 g ripened cream
- 1 can(s) Sunday rolls (200 g, 4 pieces; refrigerated shelf)
Directions
- 1
Rinse the whole beans in a sieve and drain well. Wash oregano, shake dry, pluck off leaves and chop. Peel onion and garlic and chop finely. Season minced meat with 1 tsp salt and pepper, knead and form into small balls.
- 2
Heat the oil in a large frying pan. Brown the balls in it all around, take them out. Sauté onion, garlic and tomato paste in the frying fat. Add tomatoes, beans, 1 tsp. chilli and oregano. Season with salt and sugar. Bring to the boil and simmer for about 10 minutes. After about 5 minutes add meatballs. Grate cheese. Spread sour cream and cheese on the chili. Adventurously good on roll wafers.
- 3
Open 1 tin of Sunday rolls (200 g, 4 pieces; refrigerated shelf) and take out the dough. Grease a hot waffle iron and bake rolls one after the other in the waffle iron for 2-3 minutes. Press the waffle iron firmly together at the beginning so that the waffles do not get too thick. Serve with chilli. Preparation time approx. 15 minutes
Nutrition Facts
650 kcal
29 g
39 g
42 g
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