Vegetarian Chili "Con Carne"

Name: Vegetarian Chili "Con Carne"
Prep time: 10 s
Cook time: 25 s
Total time: 35 s
Yield: 6
Cuisine: Mexican
Ingredients: 600 grams Minced beef; 1 tablespoon Sunflower oil; 200 grams Onion chopped; 200 grams bell peppers cubed; 2 cups Water; 1 cube MAGGI® Vegetable Bouillon; 400 grams Tomato Paste; 1 can Red kidney bean rinsed and drained; 5 tablespoons Cheddar cheese grated; 2 teaspoons ground cumin; 1 teaspoon Chili powder; 1 Bag Nachos

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Easy

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35 Min

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Ingredients

6 servings

Mined meat

600 g

Sunflower oil

1 tbsp

Onions, finely chopped

200 g

green chili pepper

200 g

Water

2 cups

MAGGI® Vegetable Bouillon

1 cube

Tomato Paste

400 g

Red kidney bean, rinsed and drained

1 can

Cheddar cheese, grated

5 tbsp

ground cumin

2 tsp

Hot paprika

1 tsp

Nachos

1 Bg

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Nutritional Information

Carbohydrates

44.32 g

Energy

416.49 kcal

Fats

14.85 g

Protein

29.31 g

Recipe steps

4 min

1 min

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Recipe steps

4 min

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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.

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Recipe steps

4 min

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Add Maggi® Vegetable Bouillon, water and tomato paste and continue to cook for 15 minutes.

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4 min

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Add kidney beans and simmer on medium heat for 15 more minutes.

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4 min

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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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