Tomatoes with chili con carne chicken breast filling
easy
35 mins
35 mins
Ingredients
- 2 green peppers
- 1 big onion
- 2 Garlic cloves
- 1 can(s) (425 ml; separation weight: 285 g) Vegetable corn
- 1 can(s) (425 ml; separation weight: 270 g) Kidney Beans
- 500 g Chicken filet
- 1 TABLESPOON Oil
- 1 TABLESPOON Tomato paste
- 200 ml Vegetable broth (instant)
- 750 g chunky tomatoes
- 7-10 Tbsp Chilli powder
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1 collar Coriander
- 8 small beef tomatoes
Directions
- 1
Clean, wash and cut the peppers into strips. Peel onion and garlic and cut into cubes. Drain corn and beans. Wash chicken filet, dab dry and cut into cubes.
- 2
Heat the oil in a large pan, fry the meat in it and remove. Sauté the pepper, onion and garlic in the frying fat. Add tomato paste and sauté briefly. Add corn, beans, stock and chunky tomatoes.
- 3
Simmer for 5-8 minutes, season with chilli powder, salt and pepper. Wash coriander, dab dry, chop finely and stir in. Put 1/3 of the vegetables into an ovenproof dish. Mix the chicken meat with the rest.
- 4
Wash the tomatoes, cut the top off. Hollow out the tomatoes. Pour meat-vegetable mixture into the tomatoes. Put the lid on and place in the casserole dish. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.
- 5
Arrange 2 tomatoes with vegetables on plates.
Nutrition Facts
400 kcal
40 g
6 g
42 g
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