Chili con carne with colorful vegetables

Name: Chili con carne with colorful vegetables
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 200 g Pork escalope; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml; 250 g by weight) Kidney beans; 2 discs Pineapple (canned); 1 (40 g) Bag Fix for Chili con Carne; 300 g frozen vegetables from the Balkans; 7-10 Tbsp Parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

200 g Pork escalope
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml; 250 g by weight) Kidney beans
2 discs Pineapple (canned)
1 (40 g) Bag Fix for Chili con Carne
300 g frozen vegetables from the Balkans
7-10 Tbsp Parsley

Directions

1
Wash the meat, dab dry and cut into strips. Heat oil in a pan and fry the meat in it at medium heat for about 5 minutes. Season with salt and pepper. In the meantime, drain the beans on a sieve. Rinse thoroughly under cold water. Cut pineapple into pieces, add to the meat and fry for 1-2 minutes.
2
Deglaze with 300 ml water. Stir in chili con carne powder. Add beans and vegetables. Bring to the boil and cook over low heat for about 5 minutes. Stir occasionally. Serve garnished with parsley as desired