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Chilli None Carne

Chilli None Carne

Preparation time:
30 min
Difficulty level:

Nutritional values:

133 g
74 g
20 g


Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil 1 Teaspoon
Sugar (white)Sugar (white) 1 Pinch(s)
Onion (fresh)Onion (fresh)½ (50 g)
Garlic (fresh)Garlic (fresh)⅕ (0,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Oregano (dried)Oregano (dried) 1 Pinch(s)
Kidney beans (canned)Kidney beans (canned) 200 g
Tomato paste (double concentrated)Tomato paste (double concentrated) 1 Tablespoon
Corn (canned)Corn (canned) 50 g
Rice (raw)Rice (raw) 50 g
Minced meat (vegetarian)Minced meat (vegetarian) 100 g
Tomatoes (strained)Tomatoes (strained) 100 g


Step 1:
Cook rice in a pot or with a rice stove. Fill small pot with rice. Add two parts water (example: 50g rice = 100ml water). Briefly bring to a boil and then reduce directly to low heat. Simmer gently without a lid until the water has evaporated.
Step 2:
Cut onion and bell bell pepper into small pieces. Heat oil in a pot. Fry the vegetarian minced meat and onions in it. Briefly fry tomato paste and garlic. Fill up with the strained tomatoes.
Step 3:
Add peppers, corn and kidney beans to the pot. Season with salt, pepper, oregano and sugar. Depending on the creaminess, add more water and bring to a boil. Continue to simmer over low heat until peppers are tender and cooked. Serve with rice.

Macronutrient distribution:

The recipe Chilli None Carne is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
Rice stove
Rice stove
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