1 portion contains approximately:
| 551 | kcal |
| 32 g | protein |
| 19 g | fat |
| 63 g | carbohydrates |
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80 g brown rice
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240 ml vegetable stock
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40 g red onions
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2 cloves of garlic
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450 g peppers (red, green, yellow)
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2 chilli peppers (red, green)
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160 g reduced fat minced beef
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1 tbsp rapeseed oil
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1 tbsp tomato paste
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100 ml vegetable stock
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160 g canned tomatoes
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120 g canned kidney beans, drained
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100 g canned corn, drained
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1 dash cayenne pepper
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Pepper
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Salt
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1
Cook the rice in the vegetable stock.
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2
Peel and mince the onion and garlic.
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3
Wash, clean, and core the peppers. Dice the peppers and slice the chilli pepper very thin.
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4
In a pot, sauté the minced beef in the oil, add the onion and garlic and sauté as well. Add the tomato paste.
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5
Add the peppers, chilli pepper, kidney beans, canned corn and tomatoes. Stir well and simmer for about 15 minutes on medium heat.
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6
Season generously with the spices.
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7
Serve the chilli in warmed bowls with 40g brown rice each.