Chili Con Carne

A quick and easy American dish with Mexican roots. Classic healthy home comfort. 

Serves 4 – 6

Cooking time 40 minutes

Ingredients: 

• 1 large onion chopped
• 1 garlic clove chopped
• 2 tbsp olive or rapeseed oil
• 1 red pepper diced
• 500g extra lean minced  beef
• 1 tsp of ground coriander, chilli flakes, cumin, paprika
• 1 tbsp (50g) tomato puree
• 1 tin (400g) chopped tomatoes
• 1 tin (drained and rinsed) red kidney beans
• Salt and pepper for flavour
• Chopped fresh chilli and coriander for garnish
• Optional extra – tin of sweetcorn rinsed and drained

Methods:

1. Add onion and garlic to a large pan with the olive/rapeseed oil.  Fry gently for a couple of minutes before adding the pepper and mince beef.
2. Fry over a high heat until the meat has browned, then add the spices.  Cook for 2 minutes, stirring to ensure the spiced do not burn, before adding the puree. 
3. Cook for a further 3 minutes then pour in the chopped tomatoes along with a generous pinch of salt and pepper.
4. Add the kidney beans and bring up to a simmer.  Turn the heat down and allow to gently simmer for 20 – 30 minutes, or until the liquid forms a thick sauce. 
5. Season again if required.

Serving suggestions:

Low carb option: Eat on it’s own or serve alongside cauliflower rice

Carb based option: Serve alongside oven baked sweet potato, wholegrain rice, brown basmati rice, whole wheat noodles, brown rice noodles or quinoa.

Storage:  Keep in an airtight container for up to 3 days.  Freeze for up to 1 month