Chilli Con Carne is a classic hot and spicy dish full of flavour that combines both your carbohydrates and protein in one dish. With the addition of a few spices and here a little touch of curry powder this dish is transformed into a super flavoursome dish. I tend to add other vegetables such as carrot and courgette in this one which not only bulks up the dish but more importantly add extra vegetable which is never too much.

Good old Chilli Con Carne a hearty dish you will not be able to resist. It’s a one pot dish perfect for casual get-together just by throwing a few cupboards ingredients. I love making this dish during the week, as I find it’s such a lovely comforting dish, easy to bring together and keeps well for at least two meals – so you can have two meals as it is so easy to reheat. You can serve it with boiled rice, bread or even pasta. (See my note below for Nutritional Value)  

Ingredients Serves 4-6

• 500g minced quorn (vegetarian option) or lean mince lamb or beef (non-vegetarian option)
• Oil to cook
• 2 medium size carrot cut into small cubes
• 1 courgette/zucchini cut into cubes
• 2 medium onions, chopped or sliced
• 2 cloves garlic chopped or grated
• Ginger grated
• Dried herbs
• 2 bay leaves
• Chopped fresh coriander
• 2 tsp curry powder
• Few sweet mixed peppers, sliced (optional)
• 1–2 dried red chilies
• 2 tsp chili powder
• 2 tsp ground cumin
• 1 tsp ground coriander
• 300ml vegetable or meat stock
• I can chop tomatoes
• 3 Tbs tomato purée
• 400g can of red kidney beans, drained and rinsed
• Salt & Pepper

Method

1. Place a large non-stick saucepan over a medium heat and add a little drizzle of oil then add mince Quorn. Season with a little salt, pinch of cumin powder and cook together for 5 minutes, stirring the mince to break up the lumps and cook evenly.
2. Once golden remove from the heat set aside. In the same pan add another drizzle of oil, add onion, ginger, garlic, rest of the cumin powder, coriander powder, curry powder, bay leaves and leave to fry gently. Fry together for 1–2 minutes more.
3. Add the tomato puree stir well followed by the chopped tomato. Sprinkle the chilli powder and stir well.
4. Leave to cook until almost to half to a thick sauce, add the chopped vegetables, mince, stock and bring back to simmer. Add the drained kidney beans into the pan and stir. Season with a pinch of salt and plenty of freshly ground black pepper.
5. Simmer it gently on the hob, then cover with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally to make sure the sauce does not stick to the bottom of the pan. After simmering gently, the mince mixture will turn thick, rich and full of flavour. Add the chopped mixed sweet peppers. Taste and adjust seasoning.
6. Garnish with the chopped coriander and serve warm.

Brinda’s Note: It is Gluten free makes a great vegetarian meal. For a non-vegetarian option substitute with mince meat of your choice.

Nutritional Analysis – Per Serving

Good points :

• Low in saturated fat
• No cholesterol
• Low in sodium
• Very high in dietary fiber
• High in magnesium
• High in vitamin A
• Very high in vitamin B6
• Very high in vitamin C

Bad points :

• High in sugar (due to the use of tinned tomatoes and beans)