Mexican potato chili

Ingredients for 4 servings:

• 400 g potatoes
• 1 gr. can/n kidney beans
• 1 can of corn
• 2 spring onions
• 2 bell peppers, yellow and red
• 2 tbsp germ oil
• 500 g tomatoes, pureed
• 2 tbsp crème fraîche
• salt and pepper
• chili powder
• Tabasco

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very simple and good

Boil the potatoes with their skins on for about 20 minutes until tender. Then drain, rinse, peel, and allow to cool. Meanwhile, drain the beans and sweetcorn and allow to drain. Trim the spring onions and bell peppers and chop into small pieces. Slice the potatoes. Heat oil in a large pan and fry the potato slices over high heat for about 2 minutes. Add the bell peppers and onions and fry everything for another 3 minutes. Season with salt and chili. Add the tomato sauce and stir in. Bring to a boil, add the sweetcorn and beans. Cover and simmer over medium heat for about 5 minutes. Season to taste with salt, pepper, chili powder, and Tabasco, if desired. Stir in the crème fraîche at the very end or serve separately.