White chili con carne

Name: White chili con carne
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 cans (425 ml each) giant white beans; 1 can (à 212 ml) Corn; 1 Onion; 1 Garlic clove; 2 yellow peppers; 1/2 bunch Spring onions; 1 red chilli pepper; 2 TABLESPOONS Oil; 600 g mixed mince; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 125 g Whipped cream; 2 TEASPOONS gluten-free vegetable broth (instant); 3 stems flat leaf parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

With white beans, corn and yellow paprika, we transform chili con carne into a colourful good mood dish.

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 cans (425 ml each) giant white beans
1 can (à 212 ml) Corn
1 Onion
1 Garlic clove
2 yellow peppers
1/2 bunch Spring onions
1 red chilli pepper
2 TABLESPOONS Oil
600 g mixed mince
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
125 g Whipped cream
2 TEASPOONS gluten-free vegetable broth (instant)
3 stems flat leaf parsley

Directions

1
Put the beans and corn in a large sieve and rinse, drain well. Peel onion and garlic, dice finely. Clean and wash the bell peppers, dice them. Clean and wash spring onions, cut into thin rings. Clean chillies, cut lengthwise, remove seeds, wash and chop finely.
2
Heat the oil in a large pot. Fry the minced meat for 6-8 minutes until crumbly. Fry onion and garlic briefly. Season with salt and pepper. Add paprika, spring onions, up to 2 tablespoons, and chili. Also fry briefly.
3
Deglaze with 600 ml water and cream. Stir in stock and bring to the boil. Stir in beans and corn and simmer for about 5 minutes. Season everything again with salt, pepper and 1 pinch of sugar. Wash the parsley, shake dry, pluck off the leaves and chop finely. Sprinkle the chili with the remaining spring onions and parsley.