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Chilli con carne

Prep and cooking time: 45mins

Complex carb portions, per serving: 0.5

Freezable

Ingredients

Serves: 4

1 tbsp extra virgin olive oil

1 brown onion, diced

2 garlic cloves, finely diced or minced

500g beef mince

1 tsp ground cayenne pepper

1 ½ tsp ground hot smoked paprika

½ tsp ground cumin

½ tsp ground coriander

½ tsp dried oregano

3 medium carrots

2 large red peppers

1 x 400g tin kidney beans, rinsed and drained

2 tbsp tomato puree

1 x 400g tin chopped tomatoes

150ml beef stock

100ml red wine

1 lime, ½ juiced, ½ sliced

4 tbsp sour cream (optional)

1 avocado, diced

1 head romaine lettuce, finely sliced

80g uncooked brown rice (optional)

Method

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

  2. Fry the onion and garlic, until softened.

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

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

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

  6. 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.

  7. 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.

Second Nature special tip

If you like spicy food, add some chilli powder to suit your preferences!