The Moodie Foodie: Chilli Con Carne

Recipe, photography and nutritional analysis by The Moodie Foodie

We love Mexican food in our house, particularly a good chilli, but I find it too meat-heavy and so I lighten it up with loads of vegetables and legumes. Not only is it better for you, with the added fibre and vitamin boost, but you’ll feel lighter and more energised. Now that’s got to be good for you, right?

Chilli Con Carne

Chilli Con Carne

SERVES 6  PREPARATION 10 mins  COOKING 25 mins

DOUBLE IT / FREEZE IT / MAKE IT AHEAD / EAT IT TOMORROW / LOW IN KILOJOULES / LOW IN SATURATED FAT

Equipment

  • chef’s knife
  • chopping board
  • measuring spoons
  • garlic crusher
  • can opener
  • measuring cups
  • food processor
  • non-stick frying pan
  • wooden spoon

Ingredients

  • 1 large onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 large carrot, roughly chopped
  • 2 tsp olive oil
  • 1-2 large garlic cloves, crushed
  • 500g extra lean beef mince
  • 2 tsp cumin
  • 1 tsp paprika
  • 400g can lentils, rinsed, drained
  • 420g can red kidney beans, rinsed, drained
  • 1 cup ready-made salsa
  • 1 can tomato puree
  • 1 cup (250ml) beef stock
  • coriander sprigs, to serve
  • 1 lime, cut into wedges, to serve
  • 1 red chilli or sprinkle of chilli flakes (optional), to serve

Method

  1. Place onion, celery and carrot in a food processor and pulse until finely chopped.
  2. Heat oil in a non-stick frying pan on medium-low. Cook vegetables and garlic for 3-5 mins, until softened. Add mince and cook, stirring to break up any lumps, until browned. Add cumin, paprika, lentils, beans, salsa, tomato puree, stock and ¾ cup water. Season with salt and pepper.
  3. Bring to boil, reduce heat and simmer, uncovered, stirring occasionally to ensure mixture doesn’t catch on base of pan, for 10 mins.
  4. Serve in bowls with coriander, a spritz of lime juice, sprinkling of chilli, if using, and a big green salad.

Chef’s tips

If your frying pan isn’t a large one, you may want to remove the vegetables to brown the mince, and then return them before adding the remaining ingredients.

This is a great dish to double if you’ve got the entire football team coming. It also freezes well, so make twice as much and pop half in the freezer for those days when you just can’t be bothered to even get off the couch.

These types of recipes just taste better the next day, don’t they? Just reheat it in the microwave.

Nutrition info (per serving):

1172 kilojoules, 8g total fat (3g sat fat).

For more recipes from The Moodie Foodie, please click here.

2 comments on “The Moodie Foodie: Chilli Con Carne”

  1. Jodie

    love this…I am also thinking slow cooker and diced beef…yum!

    • TheFamilyKitchen.com.au

      Yes! The slow cooker can be a lifesaver in winter!