In summer, lighter fare is welcome.
If you still don't want to do without chili con carne, you can make it more summer-friendly with a few ingredients.
When thinking of light summer meals, a cold gazpacho or a watermelon and feta salad might come to mind.
Most likely not the Tex-Mex classic Chili con Carne though, right?
On the one hand, this is due to its sharpness, which heats you up properly - an effect that you don't necessarily need in summer.
On the other hand, the rather hearty ingredients that can weigh heavily on the stomach.
But no problem at all: With a few tricks you can also make a chili con carne more suitable for summer and a little lighter: You don't put whole hot chillies in it, but fresh vegetables such as peppers, tomatoes and corn.
You will also look in vain for the kidney beans, known for chili, in this recipe variant, because they contain a lot of carbohydrates.
We also replace “normal” minced meat with minced beefsteak, also known as tartare.
This is particularly high-quality ground beef that contains little fat.
This makes the chilli con carne low in calories and also suitable for summer days.
Light chilli con carne for the summer: the ingredients
Servings: | 2 |
Preparation time: | 45 minutes |
Difficulty level: | easy |
½ onion
1 clove of garlic
1 small green pepper
1 small red pepper
1 tbsp oil
200 g minced beefsteak (tartar)
salt and pepper
125 g cherry tomatoes
1 small can of corn
1.5 tbsp tomato paste
200 ml vegetable broth – you can easily make it yourself
200g of tomato passata
½ tbsp paprika powder
½ tbsp chilli powder
lemon juice
Parsely
Top 10: The favorite dishes of the Germans
Top 10: The favorite dishes of the Germans
Light chili con carne: recipe suitable for summer
Peel and finely chop the onion and garlic.
Wash and chop the peppers as well.
Put oil in a saucepan and sauté onion and garlic in it.
Add the ground beef and fry vigorously.
Season it with salt and pepper.
Wash and halve the tomatoes.
Drain the corn.
Now add the peppers and corn to the mince in the pot and fry it briefly as well.
Add the tomato paste and sauté.
Then pour in the vegetable broth and the tomato passata.
The tomatoes follow.
Season with salt, pepper, paprika and chilli powder and lemon juice to taste.
Let the chili con carne simmer over low heat for about 20 minutes.
Meanwhile, wash the parsley and shake dry.
Finely chop the parsley.
Put the finished chili con carne on plates and sprinkle with parsley.
To serve, you can also put a dollop of natural yoghurt on each plate with the chili con carne, which gives the whole thing a fresh touch.
By the way: Do you already know the secret ingredient used by professional chefs that gives your chilli con carne a special aroma?