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🍰 Chili con Carne Muffins

223 kcal · 30 min · 4 servings

Ingredients

• red onions 1 pc.
• garlic cloves 1 pc.
• red bell pepper 1 pc.
• oil 5 tbsp
• ground beef 250 g
• chopped tomatoes 400 g
• salt pinch
• black ground pepper pinch
• corn from the can 150 g
• kidney beans 200 g
• ground chili pinch
• sugar pinch
• wheat flour, type 405 200 g
• baking powder 1 tsp
• plain yogurt 100 g
• eggs 1 pc.
• grated Gouda 120 g

Instructions

1. 1. Halve the onion and peel it. Cut the onion into fine cubes.
2. 2. Peel the garlic and chop it finely.
3. 3. Wash the bell pepper. Remove the stem and the core. Cut the bell pepper into small cubes.
4. 4. Heat 2 tablespoons of oil in a pan on high heat.
5. 5. Fry the minced meat sharply for about 5 minutes.
6. 6. Add the bell pepper cubes, the chopped garlic, and the onion cubes to the pan.
7. 7. Fry the vegetables for another 3 minutes.
8. 8. Deglaze the pan with the chopped tomatoes.
9. 9. Season the mixture generously with salt and pepper.
10. 10. Let the sauce simmer for about 10 minutes on medium heat.
11. 11. Rinse the corn in a sieve.
12. 12. Rinse the kidney beans in a sieve.
13. 13. Add the corn and kidney beans to the chili in the last 3 minutes.
14. 14. Finally season the chili with salt, pepper, and chili.
15. 15. Add a pinch of sugar and taste everything.
16. 16. Mix flour, baking powder, pepper, and salt in a bowl.
17. 17. Add yogurt, egg, and 3 tablespoons of oil to the flour mixture.
18. 18. Stir the ingredients into a smooth dough.
19. 19. Preheat the oven to 200 degrees top and bottom heat.
20. 20. Grease a muffin tin.
21. 21. Fill the dough into the muffin tin.
22. 22. Add 2 tablespoons of chili con carne to the dough.
23. 23. Sprinkle the muffins with cheese.
24. 24. Bake the muffins for about 25 minutes in the oven.
25. 25. Carefully remove the chili con carne muffins from the oven.
26. 26. Serve the muffins warm or cooled.

Nutrition per serving

• kcal: 223
• Protein: 14 g · Fett/Fat: 12 g · Carbs: 19 g