Green chili from the oven

Name: green chili from the oven
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoon peanut oil; 3 tablespoon olive; 1 onion; 2 clove garlic; 3 stem celery; 1 green pepper; 1 teaspoon chili powder; 1 teaspoon cumin powder (djinten); 1 teaspoon dried oregano; 500 gram minced beef; 1 bunch coriander; 800 gram flageolet; 550 gram deep frozen garden beans; 125 gram tortilla chips natural; 100 gram mature cheese; 1 avocado; 125 milliliters sour cream; 1 crop iceberg lettuce for the salad; 150 gram maize for the salad; 1 little cucumber for the salad; 3 tablespoon olive oil for the salad; 1 tablespoon balsamic vinegar for the salad

Ingredients

3 tablespoon peanut oil
3 tablespoon olive
1 onion
2 clove garlic
3 stem celery
1 green pepper
1 teaspoon chili powder
1 teaspoon cumin powder (djinten)
1 teaspoon dried oregano
500 gram minced beef
1 bunch coriander

800 gram flageolet
550 gram deep frozen garden beans
125 gram tortilla chips natural
100 gram mature cheese
1 avocado
125 milliliters sour cream
1 crop iceberg lettuce for the salad
150 gram maize for the salad
1 little cucumber for the salad
3 tablespoon olive oil for the salad
1 tablespoon balsamic vinegar for the salad

Directions

Heat the oil in a frying or frying pan and fry the onion and garlic. Add the celery, paprika, chilli powder, cumin and oregano and stir-fry 3-4 minutes.
Add the mince and fry it. Heat the oven grill.
Spoon half of the coriander and the flageolets through the minced meat mixture and warm with it. Spoon the chilli mixture in a low oven dish.
Divide the tortilla chips over it and sprinkle with the cheese. Place the dish briefly under the oven grill until the cheese melts slightly.
In the meantime, mix the ingredients for the salad and sprinkle with the remaining coriander. Serve the chili with the avocado, sour cream and salad.