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🍽️ Spicy Beef Stew with Corn and Tomatoes

475 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 3 garlic cloves
• 2 red chili peppers
• 2 stalks celery stalks
• 2 green bell peppers
• 2 tbsp rapeseed oil
• 650 g ground beef
• 500 ml meat broth
• 400 g peeled tomatoes (can; drained weight)
• 285 g corn (can; drained weight)
• 250 g kidney beans (can; drained weight)
• salt
• pepper
• 0.5 tsp cumin (ground)
• parsley (10 g)

Instructions

1. 1. Peel the onions and garlic. Dice both ingredients very finely.
2. 2. Remove the seeds from the chili peppers and chop them finely.
3. 3. Wash the celery, chop it finely, and set the greens aside for later.
4. 4. Wash the bell peppers, halve them, remove the seeds and white pith. Cut the flesh into cubes.
5. 5. Heat the rapeseed oil in a large casserole dish.
6. 6. Sauté the onions and garlic over medium heat for about 3 minutes.
7. 7. Add the minced meat and brown it until crumbly.
8. 8. Deglaze the meat with 200 milliliters of broth.
9. 9. Simmer everything over medium heat for 10 to 15 minutes until the liquid has evaporated.
10. 10. Add the bell pepper, onion, chili, garlic cubes, and celery.
11. 11. Sauté the vegetables briefly.
12. 12. Add the tomatoes with their juice and the remaining broth.
13. 13. Simmer the chili con carne over medium heat and covered for about 30 minutes.
14. 14. Drain the corn.
15. 15. Rinse the kidney beans and let them drain as well.
16. 16. Add the corn and beans to the stew.
17. 17. Season the dish with salt, pepper, and cumin.
18. 18. Let everything simmer for another 15 minutes.
19. 19. Wash the parsley and shake it dry.
20. 20. Finely chop the parsley and the reserved celery greens.
21. 21. Sprinkle the finished chili with the greens and serve hot.

Nutrition per serving

• kcal: 475
• Protein: 46 g · Fett/Fat: 31 g · Carbs: 27 g