Light spring chili
easy
45 mins
45 mins
Ingredients
- 500 g waxy potatoes
- 7-10 Tbsp Salt
- 1 small red chili pepper
- 1 small red, green and yellow peppers (approx. 200 g each)
- 1 can(s) (425 ml) white beans
- 1 (80 g) Onion
- 1 tablespoon (10 g) Oil
- 500 g Beefsteak minced meat
- 3 tablespoons (16 g each) Tomato paste
- 1 can(s) (850 ml) peeled tomatoes
- 150-200 ml Vegetable broth (instant)
- 7-10 Tbsp Pepper
- 7-10 Tbsp Rose peppers
- 4 (80 g) Spring onions
- 2 stem(s) Marjoram
- 1-2 Basil stalk
- 1 Stalk Thyme
Directions
- 1
Peel and wash the potatoes and cut them into cubes (approx. 1 x 1 cm). Cook potato cubes in salted water for 7-10 minutes, drain and drain. In the meantime halve the chilli pepper and remove the seeds.
- 2
Chop the pod finely. Halve the bell peppers, clean, wash and cut into small pieces. Put beans in a sieve, rinse under cold water and drain. Peel and finely chop the onion. Heat the oil in a large, tall pan and sauté the diced onion for 1-2 minutes.
- 3
Add the minced meat and chili and fry until crumbly. Add tomato paste and paprika, sweat for 2-3 minutes, then add tomatoes and stock. Chop the tomatoes a little bit. Season minced sauce with salt, pepper and paprika powder and simmer for 8-10 minutes.
- 4
Leek onions wash, clean and in diagonally in slices cut. 2 minutes before cooking add beans, potatoes and spring onions. Wash the herbs, dab dry and put some small leaves aside for garnishing.
- 5
Finely chop the remaining leaves and add to the chili.
Nutrition Facts
370 kcal
34 g
11 g
35 g
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