Chilli Con Carne Light
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1 kg potato (s)
- 1 kg beef, lean
- 5 onion (s)
- 5 bell peppers, mixed
- 5 tablespoon oil
- Salt and pepper, black, freshly ground
- 500 ml tomato juice
- 2 large cans tomato (s)
- Tabasco
- 800 g corn, canned
- 600 g canned kidney beans
- 1 vegetable stock cube
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes. Wash the meat and also dice it (about 1 cm each). Cut the onions and peppers into pieces.
- Fry the meat in hot oil in a large roasting pan, possibly in portions. Add the onions and fry them briefly, then stir in the potatoes and roast them briefly. Season with pepper, Tabasco, salt and stock cube, deglaze with the tomato juice and add the canned tomatoes.
- Let the stew simmer for about 20 minutes, then add the pepper pieces, beans and corn and cook for another 10 minutes.
- When the meat is tender, season to taste and serve!
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