My quick and easy chili con carne recipe with extra veg can transform into a savoury mince, base for a lasagna or topping for jacket potatoes or pasta. Add and subtract herbs and spices to meet your taste buds desire! I have added in extra vegetables and kidney beans to boost the plant food ingredients whilst keeping the meat base for those who enjoy it. We could all do with some extra vegetables and legumes in our diet so give this healthy recipe a go. It will be a family favourite.
500 grams lean beef (or kangaroo, turkey, pork or chicken) mince
1 onion, finely chopped
1 red pepper, small finely diced
2 cloves garlic, finely chopped
1 x 425g can crushed tomatoes
4 tablespoons tomato paste
6 button mushrooms, diced
1 can kidney beans, drained
1 cup canned or frozen corn kernels
2 cups fresh spinach leaves or 1 packet frozen spinach
250ml beef stock, extra water if desired
2 teaspoons paprika
2 teaspoons ground cumin powder
1-2 teaspoons cayenne pepper
1 fresh red chili, finely chopped or1 teaspoon chili powder
1 cup tasty or parmesan cheese, grated
Freshly ground black pepper
pinch of sugar
pinch of salt
1 1/2-2 cups brown Rice
Cook the brown rice in rice cooker or on the stove, drain and set aside
Add the extra virgin olive oil into a pan and sauté the onion and garlic until lightly golden.
Add the mince and break up cooking until browned
Add the paprika, cumin, chili and stir through
Add the crushed tomatoes, tomato paste, kidney beans, corn, mushrooms and beef stock
Simmer for about 5 minutes.
When nearly cooked add in the spinach
Cook until kidney beans are sufficiently soft and spinach completely wilted.
Spoon rice into a bowl and serve the chili con carne mix on top or on the side.
Enjoy!
#healthyrecipe #easyrecipe #plantfoods #veg
