Chilli con Carne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 medium onions2 cloves of garlic2 medium carrots2 sticks of celery2 red peppersolive oil1 heaped tspn chilli powder1 heaped tspn ground cumin1 heaped tspn ground cinnamonsalt and black pepper1 x 400g tin chickpeas1 x400g tin red kidney beans2 x 400g chopped tomatoes500g good quality minced beefsmall bunch of fresh coriander2 tbspn balsamic vinegar
Makes 6 servings
Peel and finely chop the onions, garlic, carrots and celery. Halve the red peppers, remove stalks and seed and roughly chop. Place your largest casserole type pan on a medium heat. Add 2 lugs of olive oil and all your chopped vegetables. Add the chilli poweder, cumin and cinnamon with a good pinch of salt and pepper. Stir every 30 seconds for around 7 mins until softened andlightly coloured. Add the drained chickpeas, drained kidney beans and the tinned tomatoes. Add the minced beef, breaking any larger chunks up with a wooden spoon. Fill one of the empty tomato tins with water and pour this into the pan. Pick the coriande leaves and place them in the fridge. Fincly chop the stalks and stir in. Add the balsamic vinegar and season with a good pinch of salt and pepper. Bring to the boil and turn down the heat to a simmer with a lid slightly askey for about an hour, stirring every now and again to stop it catching
Number of Servings: 6
Recipe submitted by SparkPeople user TRACYM45.
Peel and finely chop the onions, garlic, carrots and celery. Halve the red peppers, remove stalks and seed and roughly chop. Place your largest casserole type pan on a medium heat. Add 2 lugs of olive oil and all your chopped vegetables. Add the chilli poweder, cumin and cinnamon with a good pinch of salt and pepper. Stir every 30 seconds for around 7 mins until softened andlightly coloured. Add the drained chickpeas, drained kidney beans and the tinned tomatoes. Add the minced beef, breaking any larger chunks up with a wooden spoon. Fill one of the empty tomato tins with water and pour this into the pan. Pick the coriande leaves and place them in the fridge. Fincly chop the stalks and stir in. Add the balsamic vinegar and season with a good pinch of salt and pepper. Bring to the boil and turn down the heat to a simmer with a lid slightly askey for about an hour, stirring every now and again to stop it catching
Number of Servings: 6
Recipe submitted by SparkPeople user TRACYM45.
Nutritional Info Amount Per Serving
- Calories: 451.1
- Total Fat: 21.1 g
- Cholesterol: 62.5 mg
- Sodium: 722.8 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 11.6 g
- Protein: 24.1 g
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