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Diced potatoes with chilli sin carne
A summery, Mexican and vegetarian recipe! A mouthful. Try this surprising recipe now.
Vegetarian main course
4 people
25 minutes
Ingredients:
- 450 g CêlaVíta potato cubes
- 1 red onion, chopped
- 1 green pepper, diced
- 1 tbsp olive oil
- 400 g diced tomatoes in juice
- 400 g kidney beans, drained
- 200 g white beans, drained
- 200 g corn cobs, drained and cut into pieces
- Chili con carne spice mix, ready-to-eat
- Water as needed
- 1 tbsp sunflower oil
- 1 avocado
- 2 tbsp crème fraîche
- Possibly nachochips
- Red pepper, to taste
- Coriander leaves, to taste
Preparation
Step 1:
Fry the red onion and green pepper in some olive oil until translucent. Then add the diced tomatoes in juice, kidney beans, white beans, corn cobs and spice mix. Stir well and bring to the boil on low heat, adding some water if necessary. When the chilli sin carne is right in thickness and flavour, keep it on low heat until the potatoes are ready.
Step 2:
Fry the diced potatoes in sunflower oil according to instructions on the packet. Dice the avocado.
Serve the chilli sin carne topped with the jacket potatoes, diced avocado, crème fraîche and nacho chips. Add some fresh red pepper and coriander leaves to taste.
