Chilli con carne
INGREDIENTS 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 1 lime
METHOD Serves 4
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.