Chilli Con Carne
I absolutely love Mexican food and you can almost guarantee that there will be at least one Mexican recipe in my weekly meal plan! This chilli con carne I have been making for years and never get bored of it. It is delicious, freezes well, reheats well and is packed full of protein, vegetables and flavour
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
2 Brown Onions diced
2 Large carrots diced
3 Stalks of celery diced
2 Medium red capsicums chopped
2 Tablespoons chopped or minced garlic
1 Teaspoon chilli powder – leave out if you do not enjoy spice
1 Teaspoon ground cinnamon
1 Tablespoon ground cumin
1 400gram tin of kidney beans
1 400gram tin of chickpeas
2 400gram tin diced tomatoes
500grams beef mince
Steamed rice, natural yogurt, guacamole and coriander
Instructions
Heat a little olive oil in a large heavy bottom pot
Add onion, garlic, carrot, celery, capsicum and spices and stir and cook for 5-7 mins until vegetables have started to soften.
Add kidney beans, chickpeas, tomatoes and one tin of water and stir
Add mince and break it up and season with salt and pepper
Bring to a boil, turn down the heat and simmer for around 30mins
If freezing allow to cool completely and store in an airtight container.
Serve with steamed rice, natural yogurt, guacamole and coriander
- Prep Time: 15
- Cook Time: 45
