CHILLI CON CARNE

Whenever possible I like to cut complex carbs, such as rice, out of my lunches and dinners. Don't get me wrong, I do enjoy carbs like pasta and rice, but I know they are not great for my stomach and my health. So I like to make filling meals that do not need these carbs, such as this chilli con carne. For those that like it hot, add 1 teaspoon or more ground chilli. You can use whatever spices you have on hand; for example if you do not have ground cumin or coriander add some ground black pepper and more smoked paprika. For those vegetarians out there, replace the meat with more legumes or perhaps more vegetables such as carrot and potato. 

INGREDIENTS

• 1 teaspoon rice bran oil
• 1 large garlic clove, finely chopped or crushed 
• 500g lean beef mince
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 1/2 - 1 teaspoon ground chilli 
• 1 teaspoon smoked paprika
• 600-650g fresh tomatoes, roughly chopped 
• 1 red capsicum (150g), chopped finely
• 2 tablespoons tomato paste
• 1 x 400g tin red kidney beans, rinsed and drained 
• Optional- fresh coriander and /or lime wedges, to serve  

COOKING 

1. Heat oil in large frying pan or saucepan over medium-high heat. Cook garlic for 1 minute. Add mince and all 4 spices and stir constantly until beef is brown. Make sure to break up any lumps of mince with a spoon. 

3. Add tomatoes, capsicum, tomato paste and 1 cup of water to the pan and stir, bringing to the boil. Reduce the heat and simmer, covered, for 10 minutes. After this time, remove the lid and simmer for a further 15 minutes or until the chilli con carne has almost thickened. Add red kidney beans and stir to combine. Remove from heat. 

4. Serve chilli con carne with coriander leaves sprinkled on top and lime wedges, if desired. 

Serves / 4 
Total Preparation time / 10 minutes 
Total Cooking time / maximum 30 minutes 

x Emily