Chili Sin Carne with Couscous
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g couscous
- 100 g tomato (s), passed
- 100 g kidney beans, canned
- 50 g corn, canned
- 0.5 teaspoon ½ garlic powder
- 0.5 teaspoon ½ onion powder
- 1 pinch chili powder, n.d. also more
- 1 teaspoon, heaped vegetable broth
- 2 cups water
- 1 teaspoon, leveled paprika powder, noble sweet
- pepper
Print Recipe
Pin Recipe Instructions
- Heat 1 cup of water and stir in the vegetable stock, bring to a boil. Add the couscous and let it soak for about 10 minutes. Then add the tomatoes, the corn, the kidney beans and the spices, except for the chili. Then add 1 pinch of chilli, simmer briefly and then taste. Keep doing this until the chilli flavor is strong enough. Always simmer before trying so that the chilli can develop its flavor. Stir in another cup of water and simmer for another 5 minutes.
- It is best to serve the chilli in a bowl and eat it fresh.
- Also intended for children who do not like exotic tastes.
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