Surfer Chilli
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 1 can(s) (425 ml) Kidney beans
- 1 Onion
- 2 Garlic cloves
- 1–2 red chillies
- 1 (approx. 230 g) Cabanossi
- 3-4 Tbsp Olive oil
- 1-1 1/2 Tbsp Tomato paste
- 2 packages (500 g each) chunky tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 7-10 Tbsp Sweet peppers
- 50 g roasted salted peanuts
- 4 Stem(s) Parsley
- 1 can(s) (425 ml) Vegetable corn
- 7-10 Tbsp chili pepper
Directions
- 1
Pour the beans into a sieve and rinse with cold water. Peel and finely chop the onion. Peel garlic and chop finely. Clean and wash the chillies and cut into fine rings. Cut Cabanossi into slices
- 2
Heat the oil in a pot. Fry onion, garlic and chilli in it. Add the cabanossi, stir in the tomato puree and sauté briefly. Deglaze with tomatoes. Bring to the boil and simmer for 3-4 minutes. Season with salt, pepper, sugar and paprika
- 3
Roughly chop the nuts. Wash parsley, shake dry and chop. Mix nuts and parsley. Add beans and corn, bring to the boil again briefly. Sprinkle chili with nut and parsley mixture and garnish with chili pepper. Delicious with baguette
Nutrition Facts
KCAL
600 kcal
600 kcal
CARBS
32 g
32 g
FATS
37 g
37 g
PROTEINS
27 g
27 g
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