Chilli con carne
prep: 15 minutes
cook: 35 minutes
serving: 8
Nutrition Facts
each serving
KCal
209
Carbs
18.2g
fiber
6.5g
Protein
21g
Fat
4.4g
Saturates
1.7g
Sugars
8.7g
Salt
0.1g
Fruit/Veg Portion
3
Ingredients
all 15 types- 1 tsp sunflower oil
- 2 onions, finely chopped
- 500g lean minced beef (5% fat)
- 250g mushrooms, sliced
- 1 red pepper, finely chopped
- 1 yellow pepper, finely chopped
- 1 courgette, diced
- 4 cloves garlic, crushed
- 1–2 tsp chilli powder (hot or mild as you prefer)
- 2 tsp oregano
- 2 tsp cumin
- 800g tin chopped tomatoes
- 390g tin lentils (236g drained and rinsed)
- 400g tin kidney beans
- 25g dark plain chocolate (70% cocoa solids)
Directions
6 steps in totalStep 1
Add the oil to a large pan, then add the onions and cook for 3–4 minutes until just starting to brown.
Step 2
Add the minced beef and cook for 5–7 minutes (or until cooked thoroughly), breaking up any clumps with a wooden spoon.
Step 3
Add the mushrooms, peppers, courgette and garlic. Cook for a further 7–8 minutes, stirring regularly until they soften.
Step 4
Stir in the chilli, oregano, cumin and tomatoes, then cover with a lid and simmer gently for 10 minutes, stirring occasionally.
Step 5
Add the lentils and beans, and mix well. Cover and simmer for a further 5 minutes.
Step 6
Stir in the chocolate until melted. Serve with salad.
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