Recipes › Dinner

• Dinner
• 1 hr 15 min
• Dairy-Free
• Gluten-Free

Chilli con carne

Beef and kidney bean chilli with rice.

Calories

558

Protein

39 g

Carbs

69 g

Fat

13 g

Per serving. Makes 6 servings.

Ingredients

• 2 tbsp Olive oil
• 2 Onion
• 1 Red bell pepper
• 3 Garlic
• 2 tsp Chilli powder
• 2 tsp Ground cumin
• 1 tsp Smoked paprika
• 750 g Lean beef mince (5% fat)
• 800 g Chopped tomatoes, canned
• 2 tbsp Tomato purée
• 300 ml Beef stock
• 400 g Kidney beans, canned, drained
• 10 g Dark chocolate (70%)
• 900 g White rice, cooked

Method

1. Peel and chop the onions, deseed and chop the pepper and crush the garlic.
2. Heat the oil in a large casserole and soften the onions and pepper for 8 minutes. Add the garlic, chilli powder, cumin and smoked paprika and stir for 1 minute.
3. Turn up the heat, add the mince and brown it, breaking it up, for 5 minutes.
4. Add the tomatoes, tomato purée and stock. Bring to the boil, then simmer gently for 40 minutes, stirring now and then.
5. Stir in the kidney beans and chocolate and simmer for 15 minutes more until thick and rich.
6. Serve with the warm rice. Keeps 3 days in the fridge, or freeze in portions.

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