chili con tortellini

Name: chili con tortellini
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper, sugar; 2 red onions; 2 Garlic cloves; 1 can(s) (425 ml) Kidney beans; 1 package (250 g) Cheese tortellini; 3 TABLESPOONS Olive oil; 250 g mixed mince; 1 TEASPOON Cumin; 1⁄2 Tsp Chilli powder; 2 can(s) (425 ml each) chunky tomatoes; 4 Stem(s) Coriander

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

Chili con carne is hanging out of your ears already? Then try the Italian variation of the classic - with cheese tortellini. Easy peasy and quickly made.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper, sugar
2 red onions
2 Garlic cloves
1 can(s) (425 ml) Kidney beans
1 package (250 g) Cheese tortellini
3 TABLESPOONS Olive oil
250 g mixed mince
1 TEASPOON Cumin
1⁄2 Tsp Chilli powder
2 can(s) (425 ml each) chunky tomatoes
4 Stem(s) Coriander

Directions

1
Bring 2-3 l salted water (1 teaspoon salt per litre) to the boil. Peel onions and garlic and chop finely. Drain the kidney beans in a sieve.
2
Cook tortellini in boiling salted water according to package instructions. Heat 2 tablespoons of oil in a saucepan. Fry the minced meat for about 5 minutes while turning it until crumbly. Add onions and garlic and continue to fry for about 3 minutes.
3
Dust with cumin and chilli and sauté briefly. Add 350 ml water and tomatoes, bring to the boil and simmer for 8-10 minutes. Pour tortellini into a sieve and drain.
4
Approx. 4 minutes before the end of the cooking time, add the tortellini and kidney beans to the tomato sauce. Season stew with salt, pepper and 1⁄2 TL sugar. Wash the coriander and shake dry, pluck the leaves.
5
Serve tortellini stew sprinkled with coriander.