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Cheesy chilli con carne

Yields5 ServingsPrep Time10 minsCook Time50 minsTotal Time1 hr

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.

Ingredients
 Coconut oil
 2 onions, finely chopped
 4 garlic cloves, crushed
 1 chilli, finely chopped
 2 tsp paprika
 800 g lean minced beef
 2 x 400g tins of chopped tomatoes
 Handful of cherry tomatoes, halved
 2 celery sticks, finely chopped
 1 red pepper, chopped
 1 yellow pepper, chopped
 500 ml beef stock
 5 tbsp tomato purée
 400 g tin of kidney beans, drained and rinsed
 Salt and pepper
 125 g grated Cheddar cheese
 250 g natural yoghurt
 Handful of chives, chopped
 Handful of coriander leaves
 Brown rice, to serve
Instructions
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.

Nutrition Facts

Servings 5