My Chilli-con-carne
This is my chilli, it’s bulked out with veg to make a tasty filling healthy meal that’s low in fat but high in taste. I haven’t used kidney beans in this recipe, mainly because we don’t tend to have them in the cupboard. You could use any veg instead of the carrot and mushroom or add more depending on what you have.
I normally serve this with whole grain rice, but you could use white rice or even tacos or tortillas.
Yield: 2
My Chilli-con-carne
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 tbsp oil
- 1 large onion
- 1 red pepper
- 1 carrot
- handful of mushrooms
- 2 garlic cloves
- 1 heaped tsp hot chilli powder
- 1 tsp paprika
- 1 tsp ground cumin
- 250 g lean minced beef
- 400 g can chopped tomatoes
- 1/2 240 g can red kidney beans
- ½ tsp dried marjoram
- 2 tbsp tomato purée
- 1 square dark chocolate
- plain boiled long grain rice, to serve
- soured cream, to serve
Instructions
- Dice the onion, pepper and carrot, slice the mushrooms and finely chop the garlic.
- Place a pan on the hob over a medium heat, add the oil and leave it for 1-2 minutes until hot. Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder,1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
- Brown the 250g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
- Add the carrots and mushrooms, then cook for a further 5 minutes, then add the chopped tomatoes (400g can) and kidney beans, Tip in ½ tsp dried marjoram and square of chocolate, add in about 2 tbsp tomato purée and stir the sauce well.
- Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. Check on the pan occasionally, stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy, add a little more water if it looks too dry.
- While the chilli is simmering cook the rice according to the packet instructions.
- Serve with soured cream and rice.
Nutrition Information:
Yield:
2Serving Size:
2 ServingsAmount Per Serving: Calories: 10
I love chilli con carne! This looks like a nice, easy recipe! Mel #RecipeoftheWeek
Looks really good and I could sub in veggie mince and get a good result, I think. Thank you for linking up to #recipeoftheweek. It’s always appreciated 🙂 I’ve Pinned and Tweeted this post and there’s a new linky just gone live – would love you to join in x