Chili con carne tortilla gratin

Ingredients for 4 servings:

• 1 large onion(s)
• 2 bell peppers, green and yellow
• 1 chili pepper(s) or 0.5 tbsp chili flakes
• 2 tsp rapeseed oil
• 500 g minced meat, alternatively the same amount of corn or tofu
• 500 g tomatoes, pureed
• 400 g tomatoes, chopped
• 150 g tortilla chips of your choice, e.g., cheese or chili flavor
• 200 g cheese, grated
• 300 g natural yogurt
• 1 bunch of chives
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

with minced meat or vegetarian possible

Peel and finely dice the onion. Wash and roughly dice the bell peppers. Wash, deseed, and finely dice the chili pepper. Heat half the oil in a large pot and sauté the onions until translucent. Add the diced bell peppers and fry both together. Then remove both from the pot. Heat the remaining oil in the pot and fry the minced meat until crumbly. Add the roasted vegetables and top with the tomatoes. Add the chopped chili pepper or chili flakes and simmer for 10 minutes. Season with salt and pepper to taste. Tip: First, add slightly less than the stated amount of chili and test for spiciness. You can adjust the spiciness to your liking. Preheat the oven to 200°C (400°F). Pour the chili con carne into one large or several small baking dishes, scatter the tortilla chips on top, and sprinkle with cheese. Bake in the oven for about 10 minutes, or until golden brown. Cut the chives into small rolls and mix with the sour cream. Serve the sour cream with the chili.