Spicy Chilli con Carne
Dinner Recipe

Spicy Chilli con Carne

Chilli con Carne

I love this time meal when the days are beautiful and warm while the nights are cool! Mostly our winter and I make a pot of Chilli Con Carne!! A family favourite and easy to make and packs a punch!

Spicy Chilli Con Carne
(serves 2)

 

Ingredients:

500g grass fed minced beef

1 brown onion (chopped finely)

6 garlic cloves

2 small (red) hot chillies

1 T cumin

2 tsp cinnamon

1 tsp hot paprika

1 carrot (chopped finely)

2 celery sticks (chopped finely)

3 small red capsicum

1 can (400g) red kidney beans (well rinsed and drained)

1 can (400g) black beans (well rinsed and drained)

1 can (400g) organic tomatoes

1 cup beef stock

2 T olive oil

 

Method:

In a large pot add olive oil on medium to high heat. Then add the onions, garlic, chilli and spices, cook until onion is soft, not burnt this is called sweating the onions. When ready add in the beef stock, beef and stir until meat is browned.  Add in remaining ingredients, carrot, celery, capsicum, beans and tomatoes. Bring to the boil and then reduce heat and simmer for 1 hr until liquid has reduced

Serve with gluten free corn chips, guacamole & dollop of organic natural yoghurt.

Keep some left overs for lunch!! Wrap some up in a lettuce leaf!

Vegan Option:

Replace grass fed minced beef with 2 cups cooked Quinoa, beef stock with either vegetable stock or water and organic natural yoghurt with coconut yoghurt.

In a large pot add olive oil on medium to high heat. Add the onions, garlic, chilli and spices, cook until onion is soft, not burnt this is called sweating the onions.

Add in the stock/water, quinoa and stir until flavours are mixed. Add remaining ingredients, carrot, celery, capsicum, beans and tomatoes. Bring to the boil and then reduce heat and simmer for 1/2 – 1 hr until the liquid has reduced.

Serve with gluten free corn chips, guacamole & dollop of coconut yoghurt.

 

Be Well

xx

 

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