Chilli Con Carne
  • 450g lean organic beef mince or turkey mince1lb
  • 2tsp coconut oil or olive oil
  • 1 oniondiced
  • 2cloves of garliccrushed
  • 1 red pepperdiced
  • 2tsp ground cumin
  • 1tsp chilli powder
  • 1-2tsp crushed chilli flakesaccording to taste
  • 250g mushroomscleaned with a brush or wiped with kitchen towel and sliced, 9oz
  • 1400g can of chopped tomatoes or passata
  • 3tbsp tomato purée
  • 4tsp reduced salt vegetable boullion powder
  • 1410g can of kidney beansrinsed and drained
  • Freshly ground black pepper
  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