Mexican Potato Chilli

Summary

Ingredients

• 400 g potato (s)
• 1 large can kidney beans
• 1 can corn
• 2 spring onion (s)
• 2 bell peppers, yellow and red
• 2 tablespoon germ oil
• 500 g tomato (s), passed
• 2 tablespoon crème fraîche
• salt and pepper
• Chili powder
• Tabasco

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Instructions

1. Cook the potatoes with their skin on for about 20 minutes. Then drain, quench, peel and let cool.
2. In the meantime, drain and drain the beans and corn. Clean the spring onions and peppers and cut into small pieces. Cut the potatoes into slices.
3. Heat oil in a large pan and fry the potato slices in it over high heat for about 2 minutes. Add peppers and onions and fry for another 3 minutes. Season with salt and chilli. Add the tomato sauce and stir in. Bring to the boil, add corn and beans. Cover and simmer over medium heat for about 5 minutes. Season to taste with salt, pepper, chilli powder and possibly also Tabasco. At the very end, stir in the crème fraîche or serve separately.