roasted chili con carne
easy
75 mins
75 mins
Ingredients
- 1 Bread roll (from the previous day)
- 1 Onion
- 1 can(s) (212 ml) Corn with kidney beans
- 2-3 Garlic cloves
- 1 red pepper
- 800 g mixed minced meat
- 1 egg (size M)
- 1-2 TEASPOONS medium hot mustard
- 1 TEASPOON dried parsley
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground white pepper
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp Sweet peppers
- 200 ml Vegetable broth (instant)
- 4 Tomatoes
- 1 Avocado
- 7-10 Tbsp Juice of 1 lime
- 100 g Whole milk yoghurt
- 7-10 Tbsp Chilli powder
- 7-10 Tbsp Mint, red chilli, taco chips and diced tomatoes
Directions
- 1
Soak rolls in water. Peel and finely chop the onion. Pour corn and kidney beans into a sieve, rinse with cold water and drain well. Peel garlic and chop finely.
- 2
Clean, wash and finely dice the peppers. Squeeze the bread roll. Knead minced meat, bread roll, egg, mustard, onion, half of the garlic and parsley. Season with salt, pepper, cayenne pepper and paprika.
- 3
Knead in the paprika and corn with kidney beans. Form a roast from the minced meat mixture, place on the fat pan of the oven and roast in the preheated oven (electric oven: 175 °C/ gas: level 2) for about 1 hour.
- 4
Deglaze with broth little by little. In the meantime clean, wash and slice the tomatoes. 5 minutes before the end of the frying time, add to the fat pan. Halve the avocado, remove the core and remove the flesh from the skin with a spoon.
- 5
Put the avocado into a mixing bowl, add lime juice and puree with a blender. Stir in the remaining garlic and yoghurt. Season to taste with salt, pepper and chilli. Arrange roast with tomato slices and chips on a plate.
- 6
Garnish with mint and lemon. Add extra dip. Serve garnished with chilli, chips and diced tomatoes as desired.
Nutrition Facts
780 kcal
18 g
57 g
48 g
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