histaminarm
"Chili" con carne with cornbread
This low-histamine "chili" con carne with cornbread isn't as spicy as the original, but it still offers a fantastic taste experience. Perfect for your next party!
This recipe is
- Suitable for a low-histamine diet
- lactose-free
Preparation time
50 minutes
Ingredients for 2 servings
For the "chili"
- 250g minced beef
- 250g sweetcorn (frozen)
- 2 sweet potatoes
- 2 carrots
- 2 onions (1)
- 2 cloves of garlic (1)
- 350 ml water
- Olive oil
- Salt
For the sauce
- 2 red bell peppers
- 2 beetroots (pre-cooked if tolerated)
- 2 cloves of garlic (1)
- 650 ml water
- Organic herb salt
For decorating
- Oat cream cheese (1)
- Fresh parsley
For the bread
- 350g cornmeal
- 200g spelt flour
- 20ml olive oil for frying
- 1/2 pack cream of tartar baking powder
- Salt
- 450ml water
Optional
preparation
- To make the bread, mix all the ingredients, shape into a loaf and bake in a preheated oven at 180 degrees for about 35 minutes.
- For the "chili", sauté the minced meat together with the finely chopped onion (1) and the garlic (1) in a pot with oil.
- Cut the sweet potatoes and carrots into small pieces and add them.
- Pour boiling water over it and simmer for a good 25 minutes with the lid closed.
- Then add the corn and let it steep for another 5 minutes.
- For the sauce, briefly sauté the onion (1), garlic (1), bell pepper and beetroot, then add water and simmer for a good 10 minutes with the lid closed.
- Then purée and add to the "chili". Stir vigorously and season with organic herb salt .
- Arrange everything on a plate, garnish with oat cream cheese (1) and some parsley, and enjoy with the cornbread.
Our HistaFood tip
For a vegan version, you can simply use crumbled corn or rice cakes instead of ground beef.
Our recommendations
=== PRODUCT LIST PRODUCTS ===
Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.