Chili con carne and rice

Name: Chili con carne and rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 unit Onions; 2 clove Garlic; 1 tsp Cumin; 1 tsp Paprika; 400 g Ground beef; 400 g Crushed tomatoes; 300 g Rice; 1 tsp Chili; 30 ml Olive oil; 1 tsp Salt; 2 unit Bell Peppers; 400 g Red kidney beans

Mexican Stew Easy

Chili con carne for 4, served with rice: minced beef, kidney beans, tomatoes and peppers, cumin and paprika. No sausage.

Servings

Minutes

Ingredients

Dietary summary — not suitable for vegetarian, vegan · 4 unverified point(s)

Not suitable forVegetarian, Vegan
Not verifiedGluten, Lactose, Alcohol, Pork

15 min

Preparation

35 min

Cooking

Ingredients

Onions

2 piece(s)

Garlic

2 clove(s)

Cumin

1 tsp

Paprika

1 tsp

Ground beef

Meat

400 g

Crushed tomatoes

400 g

Rice

300 g

Chili

1 tsp

Olive oil

30 ml

Salt

1 tsp

Bell Peppers

2 piece(s)

Red kidney beans

400 g

Preparation steps

Heat 30 ml olive oil in a large pan. Soften 2 onions and 2 garlic cloves.

Add 400 g minced beef, break it up and brown it.

Stir in 2 diced peppers, 400 g chopped tomatoes, 400 g drained kidney beans, 1 tsp cumin, 1 tsp paprika, chilli if using, and salt. Simmer 20 minutes on low heat.

Meanwhile cook 300 g rice according to the packet.

Serve the chili hot over the rice.

Per serving

764 kcal

Calories

41 g

Protein

85 g

Carbs

26 g

Fat