Around this time last year, my clients were begging me: please stop telling me to eat salads!
I get it.
Winter is time for comfort food that wraps you up in a big hug at the end of a shivery day. The problem is, it is exactly this comfort food that can get us into strife and take us into Spring with a couple of extra kilos on board.
That’s why this Winter we’re sharing delicious recipes that tick the comfort food box while sticking to our nutritional guidelines. In case you need reminding, these are:
- Half of your meal should be veggies
- The rest of the meal is shared between lean protein, an unprocessed carb and healthy fats
- Stick to whole foods
Last week we shared a pretty excellent (if I do say so myself) recipe for easy-as lamb shanks. And today, we’re back with our comfort series to bring you chilli con carne.
This dish has been such a winner in our house. It is a deeply satisfying, one bowl wonder that packs up perfectly for lunch leftovers. And, like lasagna, it really is better the day after.
The red kidney beans will do as your carb so there’s no need to throw in a tortilla or rice. Sorry!
Chilli con carne recipe
- 1 tablespoon extra virgin olive oil
- 500g grass-fed beef mince
- 1 clove garlic, peeled, crushed
- 1 onion, peeled, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 red capsicum, seeds removed and finely diced
- 1 x 400g can diced tomatoes
- 500ml reduced sodium beef stock
- 1 small tub of tomato paste (about 2 tablespoons)
- 1 x 400g can of red kidney beans
- 1/2 punnet of cherry or grape tomatoes, halved
- 1 avocado
- Juice of 1 lime
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- Heat olive oil in a casserole dish or large frypan over medium-high heat. Add onion and cook, stirring, for a few minutes until softened.
- Add capsicum, garlic and spices and cook for a further 5 minutes, stirring every now and then.
- Tip in the beef mince and brown, tossing and breaking the mince up with a spoon. Cook for about 5 minutes or until evenly cooked.
- Add the stock, canned tomatoes and tomato puree and stir to combine. Bring the mixture to a boil, then reduce heat to low, pop the lid on and leave to simmer for about 20 minutes. Check on it every now and then to ensure it’s not sticking to the pan or drying out.
- Add the red kidney beans and simmer for another 10 minutes with the lid off.
- Throw in the cherry tomatoes and baby spinach leaves and stir to wilt the spinach. Season to taste with salt and pepper.
- Mash the avocado with the lime juice for a very basic guac. Serve the chilli piping hot with a nice generous dollop of the avo mixture. Seriously hits the spot!