Healthy Chili Con Carne

DESCRIPTION

INGREDIENTS

• 500g lean beef mince
• 400g canned tomatoes
• 400g kidney beans, drained
• 1 onion
• 1 red capsicum
• 1 tbsp garlic powder
• 1 tsp chilli powder
• 1 tsp paprika
• 1 tsp cumin
• 2 tbsp tomato paste
• 300ml beef stock
• 1 tsp oil
• Salt, to taste
• Pepper, to taste

INSTRUCTIONS

1. Finely dice onion and small dice capsicum.
2. Heat up 1 tsp oil in a large non-stick skillet over medium heat. Add onion and sauté until translucent, about 5 minutes.
3. Add capsicum, garlic powder, chilli powder, paprika and cumin. Give everything a good stir and continue cooking for 5 minutes, stirring occasionally.
4. Turn the heat up a bit and add beef mince. Brown the beef while breaking it up with your spatula. Continue stirring for 5 minutes.
5. Add beef stock, canned tomatoes, tomato paste, salt and pepper. Give everything a good stir. Cover and let simmer on low heat for 20 minutes, stirring occasionally to make sure nothing is sticking to the bottom of the skillet.
6. Stir in drained kidney beans into the chilli and let simmer, covered, for 15 more minutes. Add a splash of water if the mixture is drying out too much.
7. Serve chilli hot with some brown rice and sour cream. Enjoy!

NOTES

• This chilli con carne is great with rice and sour cream or with some baked tortilla chips. You can also use it as filling for burritos.
• Feel free to adjust the amount of chilli powder according to your spice tolerance.
• Any leftovers can be stored in an airtight container in the fridge for 3-5 days, making this a great dish to cook in a big batch for meal prep!

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