Rachel Kumar Give Us A ‘One Pot Wonder Recipe
Hope you had great Halloween weekend! I’m back again with another handy
recipe. This week I have chosen The ‘One Pot Wonder’ Chilli Con Carne. My
family loves this recipe and so do I for many reasons.
This recipe is easy to make and really tasty. It’s an ideal meal for the cold
weather that’s just around the corner. Adding plenty of vegetables to the
dish will also build up your fibre levels and keep you full. I use kidney beans
in this recipe, they are a very good source of cholesterol-lowering fiber, as
are most other beans. For those that do not eat like fish, Kidney beans are
good source of omega 3 fatty acids.
This meal serves four people and take approx. 40 mins to cook.
400g extra lean mince beef
1 large onion chopped
2 crushed garlic cloves
1 red or yellow pepper de-seeded and chopped
300ml beef stock
400g chopped tomatoes ( Buy can of chopped tomatoes)
410g mixed beans (kidney beans chickpeas) etc.
2 tbsp tomato purée
2-3 tsp of chilli powder
150g sliced mushroom
175g brown rice
Heat a large saucepan with 2 tbsp of olive oil. Add mince, handful at a time.
Sear over high heat stirring continuously until browned. Add the onion, garlic
and pepper. Cook stirring for another 2-3 mins.
Pour in the beef stock cube, chopped tomatoes and mixed beans. Then
add the tomato puree, chilli powder and mushrooms. Stir well. Cover and
simmer for 25-30 mins.
Before serving, Cook the rice in boiling water until tender and drain well.
Rachel’s Helpful Tips
Add a little salt and pepper if needed. If you find it a little on the spicy side,
use a spoonful of fat free natural yoghurt. You can also use extra vegetables
in your chilli con carne like carrots, green beans etc. For vegetarians, use
Quorn mince instead of beef.