Barbelle Beef Chili
So this chili began as a vegetarian chili (Beans O’Toole Chili by name as it was my staple dish to cook for meat eater and veggie friends alike, never failed to satisfy both)
To make this chili veggie just leave out the mince and add an additional bean, lentils or chickpeas. Play around with veggies that you like and also the spice factor as that’s down to taste, this recipe makes a medium hot chili. To make it Paleo leave out the beans entirely but personally I like me some beans in my chili in memory of my veggie days!!!
Serve this with rice, quinoa, sweet potato wedges, cauliflower rice or fill up a gluten free wrap all burrito style with some guacamole!
Ingredients:
- 1 x Red pepper
- 2 x Chili peppers
- red onion
- 1 x large courgette
- 1 x large carrot
- 475 grams of lean mince
- 1 tin kidney beans 240 grms (drained)
- 5 x cloves garlic
- 1 tins tomatoes
- 1 tsp organic veggie stock
- 1 tsp paprika
- 2 tsps cumin
- 1 tsp oregano
- ½ tsp salt / ½ tsp pepper
- 1 tsp coriander
- 1 tsp cayenne pepper
- bay leaves
- Coconut oils 2 tsps (or oil of choice)
Method
- Add oil to a big pot or pan and add your garlic and onion
- Fry off lightly then add your chopped chili peppers and then your spices and stir and coat everything in spice
- Next add your chopped carrot and lightly fry for 2 mins before adding your additional veggies
- Coat all your veggies in the spices and then add your mince
- Brown your mince and mix it all through thoroughly
- Add your kidney beans and then your tin of chopped tomatoes
- Bring everything together till its reaching a simmer
- Add veggie stock and bay leaves at this point then reduce the heat and leave it all to simmer for 15 min’s
- Let rest for 10 min’s and serve!
MACROS BASED ON 6 PORTIONS
- 229 CALORIES
- 10 GRAMS OF FAT
- 17 GRAMS OF CARBS
- 21 GRAMS OF PROTEIN