Bell pepper chilli with chips
- 1 Garlic clove
- 1 (approx. 25 g ) pickled hot peppers from the glass
- 1/2 (approx. 100 g; from the can) Corn on the cob
- 3 g Oil
- 120 g Minced beef li>
- s pan> Salt
- span> sweet paprika
- Chili powder
- 1 TL (8 g) tomato paste li>
- 2 stem (s) flat leaf parsley
- 4 (approx. 8 g) Tortilla chips
25 minutes
light
- 1 .
- Peel the garlic, press through a garlic press. Cut the peppers into rings and the corn on the cob into thick slices. Heat the oil and sauté the garlic. Add corn rings and minced meat, fry vigorously. Season with salt, paprika and chili powder. Stir in tomato paste. Deglaze with 200 ml of water, boil for 10 minutes. Wash the parsley, roughly chop the leaves. Season to taste again. Sprinkle with parsley. Serve with tortilla chips
1 person approx:
- 400 kcal
- 1680 kJ
- 27 g protein
- 21 g fat
- 28 g carbohydrates
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