Potato – Chilli Light
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cans kidney beans
- 1 can corn
- 1 large can tomato (s)
- 4 large potatoes, possibly more
- 1 bell pepper (s), finely or coarsely diced
- 1 onion (s), diced
- 2 clove (s) garlic, finely diced
- 4 tablespoon tomato paste
- 1 teaspoon oil
- 1 teaspoon cumin
- salt and pepper
- Paprika powder
- Chilli powder
- 1 pinch (s) sugar
- water
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into small cubes. Chop the tomatoes too. Save the tomato juice that is left in the can.
- Carefully heat the oil (small flame) in a large saucepan and add the onion cubes. Sweat with the lid closed (!) And over low heat for a few minutes until translucent. Turn it every now and then. Add the finely diced garlic and diced paprika and gently fry with the lid closed. Add the potatoes, tomatoes and the tomato juice.
- Raise the temperature to a medium setting so that it can cook a little. Add about 200 ml of water and simmer for 6-10 minutes (with the lid on).
- Add the drained corn and kidney beans with the liquid from the can. Stir in the tomato paste. Possibly add a little more water so that you get a typical chilli sauce consistency.
- Season to taste with salt, a little pepper, paprika, cumin, chili powder and a pinch of sugar. If the potatoes are not done yet, continue to simmer until they are tender. Serve the potato chilli with bread.
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