The meat sauce used in this dish freezes really well, so it is a great recipe to make in big batches. This could make a great dinner to keep in portions in the freezer for those days that you are too busy to cook.
Photography by Jo Murphy
Yields 5 Servings
50m
occasions
Dinnerdairy ingredients
Cheese, YogurtCheesy chilli con carne
INGREDIENTS
DIRECTIONS
1
Heat a tablespoon of coconut oil in a large pan over a medium heat.
2
Add the onions and cook for 5 minutes, until softened.
3
Add the garlic, chilli and paprika and cook for 5 minutes, stirring frequently.
4
Heat a tablespoon of olive oil in another large pan over a medium heat. Add the beef and cook for about 5 minutes, until golden brown. Use a slotted spoon to remove the cooked mince, discarding the fat in the pan.
5
Place the cooked mince into the pan with the onions.
6
Add the chopped tomatoes, cherry tomatoes, celery, peppers, stocks and tomato purée and stir well.
7
Simmer, uncovered, for 30 minutes. Stir in the kidney beans and cook for 10 minutes.
8
Meanwhile, mix the yoghurt and chives in a medium bowl and set aside.
9
When you are ready to serve, ladle the chilli into bowls and top each portion with a tablespoon of the yoghurt, chives and cheese. Sprinkle over the coriander. Serve with brown rice.
