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                                    Goodgolly
                                
                            Chili with capuchins
Mexican chili con carne with rice and capuchin.
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                    Ingredients
Directions
- 
                                Boil the rice according to the instructions on the package. Chop the onion and cut the peppers into strips.
- 
                                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.
- 
                                Add 300 ml water and the chili con carne mix, stir well and cook gently for 5 minutes.
- 
                                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.
- 
                                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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