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ShizuokaGourmet
Mild mexican chili with fresh garlic yoghurt
Chili of ground beef, onion, cumin, Mexican wok vegetables and white beans in tomato sauce with a yoghurt sauce made from Greek yogurt, garlic and coriander, served with taco shells.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Clean the garlic and cut finely. Cut the coriander coarsely.
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Put the garlic, 2/3 of the coriander and the yogurt in a high cup and puree with the hand blender. Season with pepper and salt.
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Peel and chop the onions. Heat the skillet without oil or butter and fry the minced meat, onion and cumin for 5 minutes on a high heat.
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Add the stir-fry vegetable and cook over medium heat for 5 minutes. Change regularly.
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Add the white beans and heat for 5 minutes on low heat. Season the chili with pepper and salt.
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In the meantime, heat the taco shells for about 5 minutes in the oven.
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Spoon the chili in a bowl, serve the taco shells, garlic coriander yogurt and the rest of the coriander separately and let everyone fill their own taco.
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Nutrition
570Calories
Sodium41% DV990mg
Fat26% DV17g
Protein72% DV36g
Carbs20% DV60g
Fiber72% DV18g
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