Chili con carne with tortellini

Ingredients for 4 servings:

• 300 g minced meat, mixed
• 2 bell peppers, red and/or green
• 2 onions, red
• 2 garlic cloves
• 2 cans of chopped tomatoes (approx. 425 ml each)
• ½ cup of coffee
• 1 can kidney beans, approx. 425 ml
• 300 g tortellini with meat filling, from the refrigerated section
• 1 tsp cumin powder
• ½ tsp chili flakes
• ½ tsp sugar
• 2 tbsp oil
• ½ bunch parsley, flat
• salt and pepper
• chili powder

Instructions

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

Dice the onions, garlic, and bell peppers. Heat 2 tablespoons of oil in a pan. Fry the minced meat for about 5 minutes until crumbly. Add the onions, garlic, and bell peppers and fry for another 3 minutes. Season with salt, pepper, cumin, and chili. Pour in the coffee and tomatoes, adding a little more water if necessary. Simmer for about 5 minutes. Then add the tortellini and simmer for another 5-8 minutes, until the tortellini are cooked. Just before the end, stir in the kidney beans. Add the chopped parsley and season generously with salt, pepper, chili, and sugar. You can also use dried tortellini instead of fresh tortellini, but they should be pre-cooked until al dente.