Ingredients for 4 people:
150 g carrots
150 g parsley roots
150 g potatoes
1 clove of garlic
1 onion
4 tablespoons olive oil
salt, pepper
350 g mixed minced meat
1 dried chili pepper
2 tablespoons tomato paste
400 ml vegetable broth (instant)
1 can kidney beans (425 g, drained weight 240 g)
1 stalk flat leaf parsley
Preparation:
1. Peel and wash the vegetables. Slice carrots and parsley roots. Cut potatoes into cubes. Peel garlic, press through a press. Peel and chop onion.
2. Heat 3 tablespoons of olive oil. Fry all prepared ingredients in it for approx. 5 minutes at mild heat. Season with salt and pepper, remove again.
3. Add 1 tablespoon of olive oil to the frying fat. Sauté the minced meat in it vigorously. Season with salt, pepper and chili pepper. Stir in tomato paste. Deglaze with broth. Add vegetables, cook for about 12 minutes.
4. Rinse and drain beans. Wash parsley, pluck leaves. Add both to the chili, season again and serve with spicy chips.
Preparation time approx. 40 minutes
Per serving approx.:
Calories: 405
Joule: 1697
Protein: 23 g
Fat: 29,2 g
Carbohydrates: 14.5 g
(FoodCentrale by ddp images)
