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