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Vegetarian Chili "Con Carne"
4'
Not included in this recipe
Treenut
Peanuts
Fish
Crustaceans
No Allergen Information
Ingredients
Servings
-
6 Portions
+
Minced beef
600 grams Minced beef
Sunflower oil
1 tablespoon Sunflower oil
Onion, chopped
200 grams Onion, chopped
bell peppers, cubed
200 grams bell peppers, cubed
Water
2 cups Water
MAGGI® Vegetable Bouillon
1 cube MAGGI® Vegetable Bouillon
Tomato Paste
400 grams Tomato Paste
Red kidney bean, rinsed and drained
1 can Red kidney bean, rinsed and drained
Cheddar cheese, grated
5 tablespoons Cheddar cheese, grated
ground cumin
2 teaspoons ground cumin
Chili powder
1 teaspoon Chili powder
Nachos
1 Bag Nachos
Vegetarian Chili "Con Carne"
Nutri value
| Carbohydrates | 44.32 g |
| Energy | 416.48 kcal |
| Fat | 14.85 g |
| Protein | 29.3 g |
| Fiber | 7.31 g |
| Sodium | 532.52 g |
| Sugar | 30.86 g |
Instructions
4 Steps
35'
Total
10'Preparation
25'Cooking
0'Waiting
Step by step
1 of 4
1'
Step 1
In a deep pot, sauté minced beef for 8-10 minutes until brown, add onions, and bell peppers, and cumin and cook for another 5 minutes on medium high heat.
Check
2 of 4
1'
Step 2
Add Maggi® Vegetable Bouillon, water and tomato paste and continue to cook for 15 minutes.
Check
3 of 4
1'
Step 3
Add kidney beans and simmer on medium heat for 15 more minutes.
Check
4 of 4
1'
Step 4
Transfer to a serving dish and garnish with grated cheese and serve with tortillas or white rice.
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Vegetarian Chili "Con Carne"
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