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🍽️ Low-Carb Chili with Minced Meat

479 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 1 stalk celery
• 2 red chili peppers
• 2 tbsp olive oil
• 600 g beef mince
• 1 tbsp tomato paste
• 300 ml meat broth
• 3 tomatoes
• salt
• pepper
• 250 g kidney beans (can)
• 2 sprigs parsley (or cilantro)
• 4 tbsp sour cream

Instructions

1. 1. Peel the onion and the garlic clove. Mince both ingredients very finely.
2. 2. Clean the celery and wash it thoroughly. Cut the vegetable into fine cubes.
3. 3. Clean the chili peppers and wash them. Cut the peppers into small pieces.
4. 4. Heat the oil in a large pan.
5. 5. Fry the minced meat until it is crumbly and brown.
6. 6. Add the chopped onion, garlic, celery, and chili to the pan.
7. 7. Sauté the vegetables with the meat for 2 to 3 minutes.
8. 8. Stir the tomato paste into the mixture.
9. 9. Deglaze the mixture with the meat broth.
10. 10. Pour hot water over the tomatoes.
11. 11. Shock the tomatoes with cold water.
12. 12. Remove the skin from the tomatoes.
13. 13. Quarter the tomatoes and remove the seeds.
14. 14. Dice the seeded tomatoes into small pieces.
15. 15. Add the diced tomatoes to the chili.
16. 16. Season the chili with salt and pepper.
17. 17. Let the chili simmer half-covered on low heat for about 30 minutes.
18. 18. Stir the chili occasionally during the cooking time.
19. 19. Rinse the beans under cold water.
20. 20. Let the beans drain well.
21. 21. Add the beans to the chili.
22. 22. Let the chili simmer for another 10 minutes until cooked through.
23. 23. If necessary, add a little more broth.
24. 24. Adjust the seasoning of the chili with salt and pepper.
25. 25. Wash the parsley.
26. 26. Shake the parsley dry.
27. 27. Finely chop the parsley.
28. 28. Serve the chili with sour cream.
29. 29. Sprinkle the finished dish with the freshly chopped parsley.

Nutrition per serving

• kcal: 479
• Protein: 38 g · Fett/Fat: 30 g · Carbs: 14 g