Texan chili casserole

Ingredients for 4 servings:

• 400 g chicken breast
• 3 chili peppers, fresh
• 2 large onions
• 2 garlic cloves
• 2 tbsp oil
• 800 gr. can/n tomato(s) (800 g)
• Salt
• pepper, black
• 1 pinch(s) cumin, ground
• 2 tbsp tomato paste
• 400 g corn kernels
• 1 can kidney beans
• 2 bell peppers, red
• 1 tbsp oil
• Salt
• pepper, black
• 3 tbsp breadcrumbs
• 3 tbsp Parmesan, grated

Instructions

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

simply delicious

Wash the meat, pat dry, and dice finely. Split the chili peppers, remove the stems and seeds, wash, and finely chop. Peel and dice the onions and garlic. Brown the meat in 2 tablespoons of heated oil, then remove the onions. Add the remaining oil and cook until translucent. Crush the garlic, add the chili pieces, and cook briefly. Add the tomatoes and their juices, crush them, season with spices and tomato paste, and simmer uncovered for 15 minutes. Preheat the oven to 225°C. Pour the corn and kidney beans into a sieve, rinse with cold water, and allow to drain. Stir the meat into the tomatoes. Bring to a boil once, season to taste, and transfer to a baking dish. Trim, wash, and finely dice the peppers. Heat the oil and cook the diced peppers briefly. Season with salt and pepper. Mix the breadcrumbs and Parmesan cheese, spread over the top and bake in the oven for 15 minutes.