Clean Eats: Chilli Con Carne
Winter calls for some heartier food and this recipe is so warming and comforting, whilst still being really good for you. You can serve this with brown rice, quinoa or even on top of a baked sweet potato! All of which would be a delicious and healthy meal. If you wanted to make this meal meat-free then you could just use mixed beans and chickpeas to bulk it out. As always, send me your pictures via Twitter if you decide to give this a go! I absolutely love seeing other people enjoying my recipes!
Serves 4 (there’s always extra so just freeze whatever is left)
Ingredients:
- 300g lean pork mince
- 250g good quality stewing beef
- 1 medium onion (finely chopped)
- 3 cloves garlic
- 1 medium carrot (finely chopped)
- 1 red pepper
- 1 teaspoon chilli powder (alter to preference)
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- sea salt
- freshly ground black pepper
- 1 tin red kidney beans
- 500g carton passata
- 1 small bunch fresh coriander (chopped)
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato puree
- 200ml organic beef stock
Directions:
Saute the onion, carrot, pepper and all of the spices with some olive oil on a high heat for 3-4 mins. Add the pork mince and stewing beef and cook until browned. Turn the heat to medium and add the garlic, tomato puree and balsamic vinegar and cook for a further couple of minutes. Add the passata, the beef stock, kidney beans, salt and black pepper. I then transfer everything into a slow cooker and cook on low for 6-7 hours. If you don’t have a slow cooker you can just leave it on a very low heat on the hob for about 3-4 hours (checking every hour to avoid catching). Just before serving, stir in the fresh coriander.
Serve with rice and half fat creme fraiche or greek yoghurt and chives.
