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Bryn Audrey
Easy pumpkin chilies
Pumpkin dish with jalapeno pepper, al-Andalus, minced meat, tomato, black beans and coriander.
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Ingredients
Directions
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Cut the stalk of the jalapeño pepper. Halve the pepper in the length, remove the seeds with a sharp knife and cut the flesh finely.
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Heat the sunflower oil in a thick-bottomed pan and half of the jalapeño pepper with the al-Andalus 1 min. On low heat.
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Add the ground beef and cook for 1 min on medium heat. Add the pumpkin pieces and the tomato cubes and stir.
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Bring to the boil and roast with the lid on the pan in low heat for about 20 minutes. Change regularly.
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Rinse the black beans in a colander under cold running water. Add the last 5 minutes of the stewing time to the pumpkin mixture.
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Season with pepper and salt. In the meantime, finely chop the coriander.
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Spread the pumpkin chilli over the plates and sprinkle with the coriander and the rest of the jalapeño pepper.
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Nutrition
440Calories
Sodium15% DV350mg
Fat32% DV21g
Protein56% DV28g
Carbs9% DV27g
Fiber60% DV15g
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