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🍽️ Chili con Carne with Pepper

399 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 4 garlic cloves
• 3 tbsp olive oil
• 400 g ground beef
• 1 green bell pepper
• 1 red bell pepper
• 4 tbsp tomato paste
• 250 g kidney beans (from the can)
• 250 g chopped tomatoes (can)
• 1 chili pepper
• 0.5 tsp sweet paprika powder
• 0.5 tsp chili powder
• 0.5 tsp cumin
• 1 pinch raw cane sugar
• 0.5 tsp salt

Instructions

1. 1. Peel the onions and garlic and chop them very finely. Heat the oil in a pan and sauté the onions together with the garlic until translucent (until they become soft and see-through). Add the minced meat and fry it until crumbly while stirring.
2. 2. Wash both bell peppers, halve them, remove the stem base and seeds, and cut them into cubes. Add them to the pan together with the tomato paste and let them simmer (cook gently) for about 5 minutes. Stir occasionally.
3. 3. Meanwhile, drain the kidney beans. Crush the canned tomatoes. Clean the chili peppers, wash them, and chop them finely. Add everything to the minced meat mixture and stir.
4. 4. Season the chili con carne with paprika, chili powder, cumin, sugar, and salt. Bring it to a boil once, then let it cook through (cook thoroughly) at reduced temperature for 20 minutes. Finally, adjust the seasoning to taste.

Nutrition per serving

• kcal: 399
• Protein: 29 g · Fett/Fat: 22 g · Carbs: 20 g