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Bulgur chili veggie mince pan

Bulgur chili veggie mince pan

Preparation time:
45 min
Difficulty level:

Nutritional values:

41 g
38 g
5 g


Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Onion (fresh)Onion (fresh)¼ (25 g)
Garlic (fresh)Garlic (fresh)¾ (2 g)
Salt, table salt, sea saltSalt, table salt, sea salt ⅓ Tablespoon
Chili powderChili powder 1 ⅓ g
CuminCumin ½ Tablespoon
Oregano (dried)Oregano (dried) ⅒ Teaspoon
Kidney beans (canned)Kidney beans (canned) 30 g
sour cream, sour cream (24% fat)sour cream, sour cream (24% fat) ½ Teaspoon
Limes, lime (fresh)Limes, lime (fresh)⅒ (5 g)
BulgurBulgur 20 g
Minced meat (vegetarian)Minced meat (vegetarian) 125 g
Tomato pieces, chopped tomatoes (canned)Tomato pieces, chopped tomatoes (canned) 100 g


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 veggie mince pan is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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