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🍲 Spicy Minced Meat and Bean Stew

750 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 3 garlic cloves
• 1 red chili pepper (to taste)
• 2 stalks celery
• 2 green bell peppers
• 6 tbsp oil
• 700 g minced beef
• 600 ml meat broth
• 4 sprigs lemon thyme
• 1 can peeled tomatoes
• 250 g kidney beans (can, drained)
• 250 g thick white beans (can, drained)
• 200 g borlotti beans (can, drained)
• 1 can corn (drained)
• 0.5 tsp cumin (ground)
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the onions and garlic. Cut both into very small cubes.
2. 2. Remove the stems and seeds from the chili peppers. Finely chop the peppers.
3. 3. Wash the celery and cut it into small pieces. Save the green leaves for later.
4. 4. Wash the bell peppers. Cut them in half, remove the seeds and white pith. Cut the flesh into cubes.
5. 5. Heat some oil in a very large pan.
6. 6. Fry the minced meat in portions until it is crumbly and brown. Remove it from the pan and set it aside.
7. 7. Add the remaining oil to the pan. Fry the meat again in it.
8. 8. Add some thyme. Pour in 200 to 300 milliliters of broth.
9. 9. Let the meat simmer on medium heat for about 10 to 20 minutes until the liquid has almost completely evaporated.
10. 10. Stir the bell pepper, onion, chili, garlic cubes and celery into the pan.
11. 11. Sauté the vegetables briefly until they become soft.
12. 12. Pour the tomatoes with their juice and the remaining broth into the pan.
13. 13. Let the stew simmer on low heat for about 30 minutes with the lid on.
14. 14. Add the corn and beans to the pan.
15. 15. Season the dish with salt, pepper, and cumin.
16. 16. Let everything simmer for another 10 minutes.
17. 17. Sprinkle the stew with the saved celery leaves or other herbs as desired. Serve the dish hot.

Nutrition per serving

• kcal: 750
• Protein: 53 g · Fett/Fat: 42 g · Carbs: 39 g