Chilli Con Carne
This easy chilli con carne recipe is flavour packed and can be eaten on it’s own with brown rice or used for burritos, nachos, tacos and more!
good quality, low fat
red kidney beans
de-seeded and sliced (leave seeds if you want heat!)
chicken or beef stock
(optional) remove leaves from stem
dried bay leaves
salt and pepper
In a large heavy based saucepan with lid, heat olive oil then add onion, garlic, thyme leaves and chilli. Cook until onion is translucent.
Add beef and cook until brown then add cumin, paprika and oregano. Stir for 3-4 minutes to release aroma. Add fresh and tinned tomatoes then cook for 5 minutes.
Stir in tomato paste and add chicken or beef stock. Add cinnamon sticks and bay leaves, bring to a boil then turn down the heat to a simmer. Place lid on and simmer for 45 minutes.
Add kidney beans and cook for an additional 10-15 minutes, season with salt and pepper to taste.
Remove cinnamon and bay leaves and serve on brown rice or on burritos, tacos, nachos and more!