Chili Con Carne

This is a hearty, family-friendly chili con carne built on good beef mince and plenty of vegetables. A handful of kidney beans adds fibre and substance, while warming cumin, paprika and fresh chilli bring the heat. The secret touch is a few chunks of dark chocolate stirred in at the end, which rounds out the sauce and adds a lovely depth. It is naturally gluten-free and dairy-free, and a good way to slip extra veggies onto the plate.

Ingredients

• 500 g organic beef mince
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 2 tbsp olive oil
• 2 sticks celery, chopped
• 2 carrots, chopped
• 1 zucchini, chopped
• 1/2 red capsicum, chopped
• 4 large red tomatoes (or 1 can tomatoes)
• 1 can kidney beans, drained
• 2 tbsp organic tomato paste
• 1 tsp cumin, heaped
• 1 tsp paprika, heaped
• Fresh chilli, to taste
• 1/2 cup stock (bone broth works well)
• 6 chunks organic dark chocolate
• 1 tsp salt
• Pepper, to taste
• 6 sprigs oregano
• Fresh coriander, to garnish

Method

1. Stir-fry the beef and onion in the olive oil until the meat starts to brown.
2. Add the garlic, celery and carrots, and cook for a couple of minutes, stirring well.
3. Add the tomatoes and zucchini, along with the red capsicum and drained kidney beans.
4. Cook the vegetables and meat together for a few more minutes.
5. Stir in the tomato paste, cumin, paprika, fresh chilli, salt and pepper, then pour in the stock.
6. Simmer for 15 minutes on a low heat, then add the oregano and dark chocolate.
7. Simmer for a further 5 minutes on low until all the vegetables are cooked through.
8. Serve topped with fresh coriander.

Lovely over rice or cauliflower rice, or with a crisp green salad on the side. For more dinner ideas, see the other recipes or book a consultation for tailored meal support.