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Chili con carne with rice
Chili con carne with rice
660kcal Per person
38g Protein
93g Carbs
15g Fat
16g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- 2 ounces black beans (56 g)
- 2 ounces kidney beans (56 g)
- ¼ red onion
- 1 clove garlic (5 g)
- 1 bell pepper
- ½ tablespoon olive oil (8 ml)
- 3 ounces 96% lean ground beef (84 g)
- 1 teaspoon paprika (ground spice) (2 g)
- ½ teaspoon ground cumin (1 g)
- 1 pinch chili powder (1 g)
- 1 tablespoon tomato paste (20 g)
- 6 ounces diced tomatoes (168 g)
- ¼ cup water (59 ml)
Preparing this recipe
- Cook the rice according to the package instructions.
- Rinse the black beans and kidney beans in a colander with cold water and let them drain.
- Finely chop the onion, press the garlic and cut the bell pepper into cubes.
- Heat the oil in a pan and add the ground beef along with the onion and garlic. Brown the meat until cooked through.
- Add the paprika, cumin, chili powder, bell pepper and tomato paste to the meat and sauté for 1 minute. Add the diced tomatoes and water. Stir and let it simmer on low heat for 10 minutes until the sauce thickens. If needed, add a splash more water. In the last minute, add the black beans and kidney beans.
- Serve the chili con carne with rice on a plate. Season with salt and pepper.
Tip van FitChef
Also delicious with some chopped cilantro and lime juice.
