Chilli Con Carne is a real favourite in our house. It’s also an easy recipe to make and one where you can easily double the ingredients and make enough for the following day as well. If you don’t like hot food, just go easy with the chillies or leave them out. With the red kidney beans, you can buy them in tins in most supermarkets. Otherwise if you buy dried kidney beans, you just need to remember to soak them in water the night before. Then you usually need to boil them for about 10 minutes and simmer them for roughly an hour.
Ingredients – 8 servings:
- coconut oil for frying
- 3 medium onions, cut into wedges or chopped
- 650g minced beef
- 1/2 teaspoon chrushed dried chilli flakes (or chilli powder), to taste
- 2 garlic cloves, finely chopped or crushed
- 1 teaspoon ground cumin
- 2 medium carrots, grated (optional)
- 2 celery sticks, grated (optional)
- 2 tins (400g) of chopped tomatoes
- 2 tins (400g) of red kidney beans drained and rinsed (or approx 200g dried beans pre-cooked)
Carbs: 20g approx per serving including cauliflower rice (ommiting one tin of kidney beans would make it just under 15g carbs)
Phase: Suitable from phase 2 onwards
- Heat the oil in a large pan, add the onions and fry until just beginning to soften.
- Add the mince to the pan and cook until browned. You can allow it to stay in large clumps if you wish for a chunkier Chilli Con Carne.
- Add the chilli flakes, cumin, garlic, carrot and celery (if using) and cook for another 2 minutes.
- Add the tomatoes, stir well and simmer for 35 – 40 minutes
- Add the kidney beans and stir well. Cook for another 10 minutes to allow the beans to heat through.
This dish is lovely served with Cauliflower rice and some natural yoghurt. Enjoy!