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Chilli con carne

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 8 handfuls brown rice
  • 1 red onion
  • 1 red pepper
  • 1 tbsp coconut oil
  • 4 cloves garlic
  • 2 red chillies
  • 400 g lean beef mince
  • 2 tsp ground cumin
  • 1 can kidney beans
  • 1 can baked beans
  • 1 can chopped tomatoes
  • 4 tbsp tomato puree
  • 2 tbsp fresh coriander chopped

Instructions

  • In a pan add the brown rice, cover with double the amount of water and boil for 25 minutes with a lid on.
  • Chop the onion and and pepper and fry on a medium heat in coconut oil for a few minutes, until soft.
  • Slice the garlic and chillies and add to the pan with the mince meat. Keep on a medium heat until the meat is cooked through and then add in the ground cumin.
  • Rinse the kidney beans, and add to the pan.
  • Add the baked beans, canned chopped tomatoes and tomato puree, and stir through.
  • Leave to simmer on a low/medium heat for about 10 minutes (with a lid on to keep in the moisture).
  • For the rice, drain any excess water and let to sit for a few minutes before serving.
  • Serve the rice and chilli and top with the coriander.

Notes

This is a great dish for batch cooking. You can store chilli in the freezer for weeks in Tupperware containers.
Mature cheddar cheese is a great topping too!