Chili con carne

Ingredients

• 300 g Ground beef (lean preferably)
• 200 g Canned red beans, drained and rinsed (rinse under cold water)
• 100 g Tomato puree (canned or jarred)
• 4 cuillères à soupe Olive oil (extra virgin)
• 1 unité Red bell pepper (cut into dice about 1 cm)
• 1 unité Green bell pepper (cut into dice about 1 cm)
• 2 unités Fresh onion (thinly sliced)
• 3 gousses Garlic (finely chopped)
• 1 cuillère à café Ground cumin
• 1 cuillère à café Ground ginger
• 1 cuillère à café Ground black pepper
• 1 cuillère à café Mild chili powder (or hot) (adjust to taste)
• 1,5 cuillère à café Salt (to adjust)
• 1 cuillère à soupe Tomato concentrate
• 100 ml Water
• 1 poignée Fresh cilantro (for garnish)
• 100 g Corn kernels (optional) (added with the beans)

Instructions

1. Prepare the vegetables

   Cut the red bell pepper, green bell pepper, and onion into dice about 1 cm. Finely chop the 3 garlic cloves.

   Time: PT10M

2. Heat the oil

   Pour 4 tablespoons of olive oil into the large skillet and heat over medium heat.

   Time: PT2M

   Temperature: 180°C

3. Sauté the vegetables

   Add the bell peppers and onion to the skillet. Sauté for 5 minutes until tender, then add the chopped garlic and cook an additional 1 minute.

   Time: PT6M

   Temperature: 180°C

4. Cook the meat and add the spices

   Add the ground beef, tomato concentrate, cumin, ginger, mild chili powder, black pepper and salt. Crumble the meat and cook until nicely browned, about 7 minutes.

   Time: PT7M

   Temperature: 180°C

5. Incorporate the beans, tomato puree and water

   Add the drained red beans, tomato puree and 100 ml water. Mix quickly.

   Time: PT2M

6. Simmer

   Reduce heat to low, cover the skillet and let simmer for 10 minutes until the sauce thickens.

   Time: PT10M

7. Finishing and serving

   Remove from heat, sprinkle with chopped fresh cilantro. Serve hot with white or brown rice.

   Time: PT2M

Nutrition Facts

Calories

390

Protein

23 g

Carbohydrates

21 g

Fat

21 g

Fiber

4 g