Schnitzel chili with feta

Name: Schnitzel chili with feta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 Aubergine (approx. 200 g); 500 g Potatoes; 500 g Pork escalope; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON ground cumin; 2 TABLESPOONS Tomato paste; 1 can(s) (425 ml each) Tomatoes; 1 TEASPOON clear broth (instant); 1 can(s) (425 ml each) Kidney beans; 5 Stem/s Parsley; 100 g Feta

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

Instead of the classic chopping, we use strips of chippings. With potatoes and vegetables, this makes a hearty stew that is made especially quickly.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 Aubergine (approx. 200 g)
500 g Potatoes
500 g Pork escalope
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON ground cumin
2 TABLESPOONS Tomato paste
1 can(s) (425 ml each) Tomatoes
1 TEASPOON clear broth (instant)
1 can(s) (425 ml each) Kidney beans
5 Stem/s Parsley
100 g Feta

Directions

1
Peel and roughly chop the onion. Wash and clean the aubergine, cut into quarters lengthwise and chop finely. Peel and wash the potatoes. Wash the meat and dab dry. Cut potatoes and meat into cubes.
2
Heat the oil in a frying pan. Fry the meat well in it. Season with salt and pepper and remove. Sauté potatoes in hot frying fat. Fry onion and eggplant for about 2 minutes. Season with salt, pepper and cumin. Sweat tomato paste briefly. Stir in tomatoes, approx. 350 ml water and stock, chop tomatoes a little bit. Simmer covered for about 15 minutes.
3
Drain beans, rinse and drain. Add the meat to the chilli and heat briefly. Season everything with salt and pepper. Wash and chop the parsley. Crumble cheese. Mix both and sprinkle on the chili.