Chili stew

Name: Chili stew
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 125 g dried red kidney beans; 125 g dried black beans; 2 Onions; 2 red peppers; 1 can(s) (425 ml) Vegetable corn; 1-2 Chillies; 2 TABLESPOONS Oil; 250 g Minced beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) peeled tomatoes; 4 Stem(s) Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

125 g dried red kidney beans
125 g dried black beans
2 Onions
2 red peppers
1 can(s) (425 ml) Vegetable corn
1-2 Chillies
2 TABLESPOONS Oil
250 g Minced beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) peeled tomatoes
4 Stem(s) Parsley

Directions

1
Soak the beans in plenty of water overnight. Bring to the boil in the soaking water and cook for about 40 minutes. In the meantime peel onions and cut them into fine slices. Clean, wash and cut the peppers into pieces. Rinse the corn and let it drip off.
2
Carve the chillies lengthwise, remove seeds and chop finely. Heat oil. Fry the onion and minced meat in it thoroughly. Season with salt, pepper and paprika. Stir in tomato paste, add paprika. Add tomatoes to the minced meat and chop a little in the pan. Add chilli and cook for about 10 minutes. Drain the beans, rinse carefully. Add the corn to the stew and cook for another 10 minutes. Wash parsley, dab dry and chop except for something to garnish.
3
Add tomatoes to the minced meat and chop a little in the pan. Add chilli and cook for about 10 minutes. Drain the beans, rinse carefully. Add the corn to the stew and cook for another 10 minutes. Wash parsley, dab dry and chop except for something to garnish. Season stew again and serve sprinkled with parsley and garnished. Serve with fresh flat bread
4
Waiting time approx. 12 hours