What I love about making chilli con carne is the different way in which it can be served. With rice and salad, nachos, burrito or burrito bowl. It is also a great one to be able to prepare in bulk and freeze for those days when you are in a rush or can’t be bothered, but don’t want to compromise flavour or nutrients.
Another bonus for this recipe is you can make it as spicy as you like. That’s me, I love spicy and hot foods. You can also easily convert this to be a vegetarian option in a flash, just sub out the mince meat with another tin of beans. Protein swap is an simple as that.
Chilli Con Carne:
Ingredients:
– 500g minced beef
– 1 tin red kidney beans
– 1 tin cannellini beans
– 2 cloves garlic, crushed
– 1 onion, finely diced
– 1 tin crushed tomatoes
– 1/2 bottle passata
– 1 tbsp cumin
– 1 tbsp paprika
– 1/2 tbsp ground coriander
– 1/2 tbsp chilli powder
– Salt & Pepper to season
Method:
1. Heat pan to medium, add onion and garlic, sweat off for 2 mins.
2. Increase heat and add mince, cook for 5 mins or until all meat is cooked.
3. Add both cans of beans. Cooked for 2 mins.
4. Mix in all the spices and add crushed tomatoes and passata.
5. Cook on a medium to low heat for 10 mins.
6. Serve with rice or in a burrito or burrito bowl.
