Potatoes with a chilli filling
- 8 floury potatoes (250 g each)
- 1 onion
- 1 clove of garlic
- 1 red chilli pepper
- 1 EL Oil
- 600 g mixed minced meat
- 1 EL Tomato paste
- 1 can (s) (425 ml) Tomatoes
- Salt
- Pepper
- 1/2 425 ml-can Vegetable corn
- 50 g Kidney beans
- Sugar
- Parsley
- aluminum foil
90 minutes
light
- 1.
- Wash the potatoes in aluminum foil Beat and bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 1 1/4 hours. Peel and roughly dice the onion. Peel and mash the garlic.
- 2.
- Halve the chilli peppers lengthways, core and cut into strips. Heat the oil in a large saucepan. Fry the mince in it until crumbly. Add the onion and garlic and fry briefly. Add the tomato paste and chilli, sweat while stirring.
- 3.
- Deglaze with 350 ml water and tomatoes. Bring to the boil, season with salt and pepper, cook over low heat for 15-20 min Let it simmer. Place the corn and beans on a sieve, rinse and drain. 5 minutes before the end of the cooking time, add the beans and corn to the mince and finish cooking.
- 4.
- Season the chilli with salt, pepper and sugar. Cut the cooked potatoes with a knife and press them apart. Remove the aluminum foil from the top of the potatoes. Peel off some peel.
- 5.
- Arrange the potatoes on a platter, fill with chili con carne, pour the remaining chili into a bowl. Garnish the potatoes with parsley.
1 person approx.:
- 840 kcal
- 3520 kJ
- 44 g protein
- 34 g fat
- 86 g carbohydrates
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