Chilli Con Carne

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This hot and spicy classic is perfect for bulk cooking. You can either eat it the next day or freeze it.  Increase the nutrient content by increasing the vegetables and if you find beef too hard to digest, switch to turkey mince.

As with spaghetti bolognese, this chilli con carne is better made in advance to allow the flavours to develop and mingle.

Chilli Con Carne
Print Recipe
4 servings
4 servings
Chilli Con Carne
Print Recipe
4 servings
4 servings
  • 450 g lean organic beef mince or turkey mince 1lb
  • 2 tsp coconut oil or olive oil
  • 1 onion diced
  • 2 cloves of garlic crushed
  • 1 red pepper diced
  • 2 tsp ground cumin
  • 1 tsp chilli powder
  • 1-2 tsp crushed chilli flakes according to taste
  • 250 g mushrooms cleaned with a brush or wiped with kitchen towel and sliced, 9oz
  • 1 400g can of chopped tomatoes or passata
  • 3 tbsp tomato purée
  • 4 tsp reduced salt vegetable boullion powder
  • 1 410g can of kidney beans rinsed and drained
  • Freshly ground black pepper
Servings: servings
  1. Cook the mince in a large frying pan until it starts to turn grey/brown, draining any fat that appears
  2. Set aside.
  3. Heat the oil in a separate pan and fry the onion, garlic and pepper for a couple of minutes.
  4. Add the cumin, chilli powder and chilli flakes to the pan with the vegetables and cook for 10 minutes or so.
  5. Add the mushrooms to the pan and cook for a further 5 minutes until soft.
  6. Add the mince together with the chopped tomatoes, tomato purée, boullion powder and kidney beans. Cover and simmer for 10 to 15 minutes, until the vegetables are soft and the flavours have mingled.
  7. Season with black pepper.
Recipe Notes

GLs per serving: 7 Serve with 35g quinoa for a total of 10 GLs for the meal. Allergy suitability: gluten, wheat, dairy, yeast free

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