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🍽️ Creamy Chili con Carne with Sour Cream

474 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 1 red bell pepper
• 1 red chili pepper
• 300 g kidney beans (can; drained weight)
• 3 tbsp olive oil
• 500 g ground beef
• 1 tbsp tomato paste
• 1 tbsp sweet paprika powder
• 200 ml meat broth
• 300 g chopped tomatoes (can)
• 4 stalks chives
• salt
• pepper
• 4 tbsp sour cream

Instructions

1. 1. Peel the onion and garlic. Chop both ingredients very finely.
2. 2. Wash the bell pepper and chili pepper. Remove the seeds and cut the vegetables into small cubes.
3. 3. Drain the kidney beans. Rinse them under running water and let them drain well.
4. 4. Heat the oil in a pot. Sauté the onions and garlic over medium heat until they are soft and translucent.
5. 5. Add the minced meat and the chili pepper. Fry everything vigorously.
6. 6. Stir in the tomato paste. Fry it briefly with the meat.
7. 7. Add the bell pepper cubes and the paprika powder.
8. 8. Deglaze everything with the meat broth. Add the tomatoes.
9. 9. Let the mixture simmer for about 30 minutes, stirring occasionally. Add more broth if necessary.
10. 10. Add the kidney beans. Let everything simmer gently for another 10 minutes.
11. 11. Wash the chives. Shake them dry and cut them into small rings.
12. 12. Season the chili con carne to taste with salt and pepper.
13. 13. Fill the mixture into small bowls. Add a dollop of sour cream to each.
14. 14. Garnish the dish with the chive rings.
15. 15. Tip: If you find the stew too spicy, you can mellow the heat with the sour cream. Adjust the amount of chili pepper according to your preferred level of spiciness.

Nutrition per serving

• kcal: 474
• Protein: 35 g · Fett/Fat: 29 g · Carbs: 18 g