Ingredients
- —250 g veal mince
- —130 g kidney beans (cooked or canned, rinsed)
- —1 small tomato or 50 g diced tomatoes (unsweetened)
- —1 tsp olive oil or ghee
- —½ tsp paprika powder
- —½ tsp cumin powder
- —Pinch of chili powder (to taste)
- —Pepper, salt
Instructions
Heat olive oil in a pan and cook the veal mince until browned, about 5–6 minutes.
Add the vegetables and cook for another 5 minutes.
Stir in the tomato and kidney beans.
Season with paprika powder, cumin, chili powder, pepper, and salt.
Let it simmer gently for 10 minutes until the sauce thickens.
Air fryer (for the vegetables):
Preheat to 180 °C
Roast the vegetables for 8 minutes, then mix them into the sauce.
Serving Tip
Serve in a bowl with the chili in the center, garnished with a dollop of guacamole or a spoonful of yogurt on top. Sprinkle with fresh cilantro or parsley for a refreshing touch.
Storage Tip
Store in the refrigerator for up to 2 days or freeze for later use.
RECIPE_ID: 95562e2d...
LAST_UPDATE: 2/18/2026