Chilli Con Carne
By Teresa Cutter
What's great about it
This chilli con carne is from my 80/20 Diet cookbook. It's a quick, easy one pot meal that's delicious to eat and really versatile in so many recipes such as pies or lasagne. In this recipe, I've used lean grass-fed beef that I minced myself in the Vitamix. I often fold through some of my homemade XO chilli sauce right at the end and use it in place of chopped chilli. The avocado and lime cools and refreshes the palate as you eat it - feel free to double the amount of avo per serving. What I love about this dish is that it also keeps in the fridge for about 3 days so you can take it to work for lunch the next day. It freezes well too.
1 onion, finely diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 large grated carrot
2 sticks sliced celery
250 g lean mince (beef, chicken, game meat are all great) See notes for vego version
1 red capsicum, chopped
2 tablespoons tomato paste
400 g tomato puree
400 g cooked red kidney or adzuki beans, drained
125 g cherry tomato, halved
100 g baby spinach leaves
1 avocado, chopped
1 bunch coriander, chopped
Chopped red chilli to taste or a little of my XO Chilli sauce which is amazing in this recipe.
- Sauté the mirepoix (fine dice) of onion carrot and celery for 3 minutes until softened.
- Add the spices and mince and cook through for 5 minutes until the mince is browned.
- Add the capsicum, tomato paste, tomato puree and beans.
- Pour over 2 cups of water.
- Simmer over a low - medium heat for 30 minutes until thick.
- Season with ground pepper and a little salt add cherry tomato.
- Fold in spinach and coriander just before serving.
- Spoon into bowls, top with chilli to taste, avocado and a squeeze of lime.
- Enjoy by itself or with a side of steamed green vegetables, brown rice or quinoa.
Notes and Inspiration
Place con carne into warm whole grain baguettes or into lettuce cups if you're off the carbs.
Top with spelt and olive oil shortcrust or smashed cauliflower or sweet potato for a delicious pie.
Layer into a home made lasagne topped with whipped ricotta or white beans.
Vegetarians can use extra beans and lentils in place of the meat. Chopped Tempeh is also a great addition in place of the beef.
Serve alone or over cooked quinoa or brown rice.
More healthy recipes from Teresa Cutter
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