Chilli Con Carne

This one’s a crowd pleaser, perfect for the family or to meal prep for the week ahead.

It packs a nourishing punch too with loads of veggies, lean meat, healthy fats and wholegrain carbohydrates!

This is a mild recipe, so definitely add in extra chilli if you like some heat. And tone it down with a little plain greek yoghurt when serving if you’ve gone overboard.

Serves 4-5

Time 45 minutes

Ingredients

• 1 tbsp extra virgin olive oil

• 1 onion, finely diced

• 2 garlic cloves, minced

• 1 large carrot, grated

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 250 g lean beef mince

• 1 red capsicum, chopped

• 1 zucchini, chopped

• 2 tablespoons tomato paste

• 400 g tomato puree

• 400 g can red kidney, rinsed

• 125 g cherry tomato, halved

• 100 g baby spinach leaves

• 1 avocado, chopped

• 1 bunch coriander, chopped

• 1 lime

• Chopped red chilli to taste

Method

1. Heat oil in a large pan. Sauté the onion, garlic and carrot for 3 minutes or until softened.

2. Add the spices and mince and cook through for 5 minutes until the mince is browned.

3. Add the capsicum, zucchini, tomato paste, tomato puree and beans.

4. Pour over 2 cups of water.

5. Simmer over a low - medium heat for 30 minutes until thick.

6. Season with ground pepper and a little salt. Stir through the cherry tomatoes.

7. Fold in spinach and coriander just before serving.

8. Spoon into bowls, top with chilli to taste, avocado and a squeeze of lime.

9. Enjoy with a side of brown rice or quinoa.

To mix up this recipe, play around with adding different veggies such as celery, mushroom, squash, silverbeet, brown lentils and red onion.

Plant variety is so beneficial for maintaining a healthy gut!