Honey tofu with vegetables
Dice tofu. Mix honey and soy sauce and marinate the tofu cubes in it for minutes 1h. Blanch broccoli florets in salted water. Clean sugar snap peas and remove...
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Bulgur chili chop pan
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Preparation time:
45 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
479
Calories
27 g
Carbohydrates
28 g
Protein
26 g
Fat
Ingredients:
 | Bell pepper (red, fresh) | ½ (75 g) |
 | Onion (fresh) | ¼ (25 g) |
 | Garlic (fresh) | ¾ (2 g) |
 | Salt, table salt, sea salt | ⅓ Tablespoon |
 | Chili powder | 1 ⅓ g |
| Chili powder | 1 ⅓ g |
 | Cumin | ½ Tablespoon |
 | Oregano (dried) | ⅒ Teaspoon |
 | sour cream, sour cream (24% fat) | ½ Teaspoon |
 | Limes, lime (fresh) | ⅒ (5 g) |
 | Bulgur | 20 g |
 | Ground beef, minced meat, beef (organic quality) | 125 g |
 | Tomato pieces, chopped tomatoes (canned) | 100 g |
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Preparation:
Step 1:
Heat oil in a large pot. Roughly chop the onion and cut the garlic into thin slices. Dice the peppers and halve the chilies.
Step 2:
Put everything together in the pot and stir-fry until the onion is golden brown and the chilies are soft (about 10 minutes). Add spices and fry for 1 minute. Add minced meat and sauté for 3 minutes. Stir raw bulgur into the mixture.
Step 3:
Lightly mash the beans and add to the pot with the tomatoes, salt and a little water and bring to a simmer. Stew for 30 minutes with the lid closed. Season with salt and pepper. Serve with sour cream and lime slices.
Macronutrient distribution:
The recipe Bulgur chili chop pan is composed of the following macronutrients.
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Kitchen utensils needed:
Cutting board
Kitchen knife
Pot
Stove
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