Chilli Con Carne
Prep Time
10 minutes
Cook Time
50 minutes
Servings
5
You can’t go wrong with a warming chilli on a cold winter’s night. It freezes well and can makes great leftovers.
Nutritional Information
Per Serve
Carbohydrates
14.8 g
Fibre
3.5 g
Saturated fat
3.8 g
Sodium
106.2 mg
Total fat
12.9 g
Total sugars
5.5 g
Per 100g
Carbohydrates
4.9 g
Fibre
1.2 g
Saturated fat
1.3 g
Sodium
35.4 mg
Total fat
4.3 g
Total sugars
1.8 g
Ingredients
- 2 tbsp olive oil
- 1 onion (diced)
- 3 cloves garlic (finely chopped)
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp ground coriander
- 2 tsp ground cumin
- 1 pinch chilli flakes (optional)
- 2 tbsp tomato paste
- 500 g lean beef mince
- 1 tbsp worcestershire sauce
- 800 g tinned chopped tomatoes (2 x 400g tins)
- 400 g black beans (drained and rinsed)
- salt and pepper (to taste)
- 1 bunch fresh coriander (roughly chopped)
- 1 lime (cut into wedges to serve (optional))
Method
- Heat 1 tbsp of the oil in a large frypan and gently cook the onion and garlic for 3–4 minutes over a low-medium heat until softened.
- Add the herbs and spices and cook for a minute or so until fragrant.
- Add the tomato paste and cook for a further minute.
- Transfer the onion mix into a small bowl and set aside.
- Add the remaining oil to the frying pan, then add the mince. Break up the mince into small pieces, season with salt and pepper, and cook until browned.
- Add the onion mix back into the pan along with the Worcestershire sauce and tomatoes. Bring to the boil, then reduce the heat and simmer for 30–40 minutes, stirring occasionally.
- Once the sauce has reduced, add the black beans and cook until the beans are warmed through.
- Serve with a sprinkle of coriander and a squeeze of lime juice.