Chilli con carne

Heat the oil in a large casserole dish, over medium heat.

Fry the onion and garlic, until softened.

Add the mince and break it apart with a wooden spoon, cook until browned all over.

Mix in all the spices and stir for 1-2mins.

Add the carrots, pepper, beans, and tomato paste, and stir for 2-3mins, or until slightly softened and covered in spices.

Pour in the chopped tomatoes, beef stock, wine, and lime juice. Cover with a lid, leaving a small gap so liquid can evaporate slightly. Cook for 20mins, until liquid has reduced and sauce is thick.

Serve with chopped avocado, romaine lettuce, and sour cream (if using). If you want the meat to last longer, serve with 1 portion of brown rice (20g uncooked per person for 1.5 carbs total) or without brown rice for 0.5 carbs per person.