Mexican Potato Chilli
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Cook the potatoes with their skin on for about 20 minutes. Then drain, quench, peel and let cool.
- 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.
- 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.
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