Pasta pan Chili con Carne

Name: Pasta pan Chili con Carne
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Noodles; 7-10 Tbsp Salt; 1 (approx. 250 g) Vegetable Onion; 1 Courgette; 1 red chilli pepper; 1 can(s) (425 ml) Kidney Beans; 1 can(s) (425 ml) Vegetable corn; 1 TABLESPOON Oil; 400 g mixed minced meat; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 1 can(s) (850 ml) Tomatoes; 1/8 l Vegetable broth (instant); 7-10 Tbsp Chilli pepper and marjoram

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Noodles
7-10 Tbsp Salt
1 (approx. 250 g) Vegetable Onion
1 Courgette
1 red chilli pepper
1 can(s) (425 ml) Kidney Beans
1 can(s) (425 ml) Vegetable corn
1 TABLESPOON Oil
400 g mixed minced meat
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
1 can(s) (850 ml) Tomatoes
1/8 l Vegetable broth (instant)
7-10 Tbsp Chilli pepper and marjoram

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Peel and chop the onion. Clean and wash the zucchini, cut lengthwise into quarters and cut into slices. Clean, seed, wash and finely chop the chilli pepper.
2
Put the beans on a sieve and rinse. Drain the corn. Heat oil in a large pan. Fry the minced meat in it in pieces. Add onion and zucchini and fry. Season with salt, pepper, marjoram and chilli pepper.
3
Add the canned tomatoes and chop a little. Add stock, bring to the boil. Add corn and beans and simmer for 3-4 minutes. Drain the pasta and fold into the chilli. Season again and garnish with chilli and marjoram.