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🍝 Chili con Carne over Pasta

871 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 tbsp olive oil
• 250 g ground beef
• 450 g peeled tomatoes (can)
• 500 ml meat broth
• 2 tsp chili powder
• salt
• pepper
• 530 g kidney beans (can; drained weight)
• 100 g whole wheat pasta (elbow macaroni)
• 40 g Gouda (30% fat in dry matter)

Instructions

1. 1. Peel the onion.
2. 2. Cut the onion into small cubes.
3. 3. Heat the oil in a large pan.
4. 4. Sauté the onion cubes briefly.
5. 5. Add the minced meat to the pan.
6. 6. Fry the meat for 6 to 8 minutes.
7. 7. Fry the meat until it breaks into small crumbles.
8. 8. Add the peeled tomatoes.
9. 9. Pour in the broth.
10. 10. Bring the mixture to a boil.
11. 11. Season with chili powder.
12. 12. Season with salt.
13. 13. Season with pepper.
14. 14. Let the mixture simmer for 20 minutes.
15. 15. Drain the beans.
16. 16. Add the beans to the pan.
17. 17. Simmer everything for another 5 minutes.
18. 18. Cook the pasta in plenty of salted water.
19. 19. Cook the pasta until al dente (firm to the bite).
20. 20. Drain the pasta.
21. 21. Stir the pasta into the finished chili.
22. 22. Grate the cheese.
23. 23. Top the chili with the grated cheese.
24. 24. Serve the chili con carne with pasta.

Nutrition per serving

• kcal: 871
• Protein: 65 g · Fett/Fat: 32 g · Carbs: 79 g