Beans-Potato-Chili
easy
50 mins
50 mins
Ingredients
- 500 g Potatoes
- 1 baby onion
- 500 g Cutting beans
- 2 Garlic cloves
- 1 red chilli pepper
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Chilli powder
- 500 ml Vegetable broth (instant)
- 500 g chunky tomatoes
- 1 can(s) (425 ml) Vegetable corn
- 1 can(s) (425 ml) kidney beans
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sugar
- 2-3 TABLESPOONS Tomato ketchup
- 7-10 Tbsp Crème fraîche, grated gouda cheese and red chilli
Directions
- 1
Peel, wash and cut the potatoes into large pieces. Peel onion and chop roughly. Clean, wash and chop the beans. Peel garlic and chop finely. Clean, wash and cut chillies into fine rings.
- 2
Heat oil in a pot, fry potatoes in it while turning. Add onion and garlic and fry lightly. Add the chilli. Dust with paprika and chilli powder. Deglaze with broth, bring to the boil, add beans and simmer covered for about 12 minutes at medium heat. Add tomatoes, bring to the boil, cover and simmer for another 10 minutes on medium heat. In the meantime, pour the corn into a sieve and drain. Pour kidney beans into a sieve, rinse with cold water and drain well. Add corn and kidney beans, bring to the boil, season well with salt, pepper, paprika, chilli powder, sugar and ketchup.
- 3
Add tomatoes, bring to the boil, cover and simmer for another 10 minutes on medium heat. In the meantime, pour the corn into a sieve and drain. Pour kidney beans into a sieve, rinse with cold water and drain well. Add corn and kidney beans, bring to the boil, season well with salt, pepper, paprika, chilli powder, sugar and ketchup. If you like, sprinkle with a dash of crème fraîche and coarsely grated cheese and serve garnished with chilli pepper. Taco Chips taste great with it
Nutrition Facts
360 kcal
56 g
7 g
15 g
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