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Anda
Chili with kidney beans and meatballs
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Ingredients
Directions
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Heat 2 tablespoons of oil in a stew pan with a heavy bottom and fry the chopped onion in a low setting for about 5 minutes. Add the peppers, garlic, spices and oregano and stir fry for a few more minutes.
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Stir in the tomato puree and add the cubes of tomato. Season with salt and bring to the boil. Leave to gently simmer for at least 20 minutes on a low setting.
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Meanwhile, knead the minced meat with the meatballs, herbs and coriander and roll small balls.
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Preheat the oven to 220ºC.
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Put the wedges on a baking sheet and wrap them with some salt and the rest of the oil. Roast 10 minutes high in the oven.
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Spoon the kidney beans and meatballs through the sauce, place the lid on the pan and simmer the balls for about 10 minutes.
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Serve the chili with the roasted onions. Tasty with rice.
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Nutrition
605Calories
Sodium0% DV0g
Fat40% DV26g
Protein76% DV38g
Carbs14% DV43g
Fiber0% DV0g
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