10 minutes preparation time, 1 hour cooking time.
Ingredients
1 large onion
1 red pepper
2 garlic cloves
Spray olive or rapeseed oil
1 heaped tsp hot chilli powder (or as tolerated)
1 tsp paprika
1 tsp ground cumin
500g lean minced beef (or turkey, quorn, soya, TVP)
1 stock cube
400g can chopped tomatoes
½ tsp dried marjoram
1/2 tsp stevia
2 tbsp tomato purée
410g can red kidney beans
Method
Dice your peppers and onions.
Peel and finely chop 2 garlic cloves.
Over a medium heat cook the onion in spray oil stirring frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
Tip in the garlic, red pepper, chilli power, paprika and cumin.
Give it a good stir, spray, then leave it to cook for another 5 minutes, stirring occasionally.
Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula.
Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
For the sauce crumble a stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
Add a 400g can of chopped tomatoes. Tip in the marjoram, stevia and add a good shake of salt and pepper. Squirt in tomato purée and stir the sauce well.
Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle. Freeze in small cup sizes for future.
Serve with a small portion of brown rice or some avocado, lime and salsa.
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