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Chili with capuchins
Mexican chili con carne with rice and capuchin.
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Chop the onion and cut the peppers into strips.
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Heat the oil in a wok or frying pan and stir-fry the onion and pepper for 5 minutes. Add the stir-fry mince and stir-fry 1 min.
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Add 300 ml water and the chili con carne mix, stir well and cook gently for 5 minutes.
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Drain the capuchins and collect the moisture. Add the capuchin to the chilli and stir in so much of the moisture that it becomes smooth.
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Warm through for 4 minutes. Serve the chili with the rice.
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Nutrition
605Calories
Sodium0% DV1.175mg
Fat28% DV18g
Protein70% DV35g
Carbs25% DV76g
Fiber16% DV4g
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