Chili con carne

Preparation time: 20 min
Cooking: 60 min
Rest time: 12h
Difficulty : easy

Ingredients for 6:

Light red kidneys Orijin®: 500g
Minced beef meat: 500g
Onions : 3 pieces
Garlic : 2 cloves
Red sweet pepper: 1
Hot chili pepper: 1
Tomatoe puree: 800g
Cumin powder: 1 tea spoon
Dried oregano: 1 tea spoon
Olive oil: 2cl
Salt and pepper

Chef tip: salt at the end of cooking. Preparing the recipe the day before is even better.


Soak beans overnight in water. Keep it in the fridge.
Thinly slice the onions, the sweet pepper and crush the garlic.
Cut off the hot chili peppers lengthwise and remove the seeds.


Fry the onions and sweet peppers in a little oil at medium heat.
Add the minced meat, the hot chili peppers and the spices.
Add the tomato puree and the Orijin® Light Red Kidneys beans.
Pour water on all and continue cooking covered at medium heat for about 1 hour.
Check during cooking, the beans must remain firm.


At the end of cooking, add seasoning if necessary and serve with rice.


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