Chilli con carne without peppers
A beef, red bean and tomato chilli with cumin and paprika, served with rice and made without added pepper pieces.
Active time26 min
Cooking30 min
Total45 min
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Ingredients
- 150 g onions
- 400 g minced beef
- 4 g ground cumin
- 500 g tinned kidney beans (drained weight)
- 20 ml olive oil
- 4 g paprika
- 240 g long-grain rice
- 600 g chopped tomatoes
Preparation
Peel and dice the onion. Soften it for 5 minutes in the oil. Add the beef and cook for 5 minutes, breaking it up.
150 g onions400 g minced beef20 ml olive oil- casserole dish
- knife
Add the tomato, cumin and paprika, then simmer for 15 minutes. Rinse and drain the beans, add them and cook for another 5 minutes.
4 g ground cumin500 g tinned kidney beans (drained weight)4 g paprika600 g chopped tomatoes- casserole dish
- colander
Cook the rice in boiling water according to the packet instructions. Drain and serve with the hot chilli. For long-grain rice, allow 12 to 15 minutes as a guide; the timing and method on the packet take precedence over this timer.
240 g long-grain rice- saucepan
- colander
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration