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Home Dish Chilli con carne

Chilli con carne

Name: How to cook Chilli con carne - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Caroworcester

Chilli con carne

How to pack as many of your 5 a day as possible. This chilli is pretty vegetable packed. And you can add even more if you serve it with a salad.

Ingredient

Food ration :

4 servings

Cooking time :

2 hours

500 gm

minced beef

red one green pepper sliced

courgette cut into cubes

carrot diced

2 sticks

celery sliced

1 tin

tomatoes

1 tin

kidney beans

1 tsp

chilli powder

1 tsp

ground coriander

1 tsp

ground cumin

finely chopped chilli

fat cloves garlic diced

1 carton

sour cream to serve

2 tbs

olive oil

Cooking instructions

* Step 1

Fry the mince in the olive oil with the garlic.

* Step 2

Add the cumin, chilli, garlic and coriander powder.

* Step 3

Add the carrots, celery, courgettes and peppers and fry gently.

* Step 4

Add tinned tomatoes and drained kidney beans - you may need a little extra water.

* Step 5

Simmer gently for an hour to an hour and a half.

* Step 6

Serve with plain boiled rice and top with sour cream.

Note: if there is a photo you can click to enlarge it

Tag

minced beef red one green pepper sliced courgette - cut into cubes carrot, diced celery, sliced tomatoes Kidney Beans chilli powder ground coriander ground cumin finely chopped chilli fat cloves garlic diced sour cream to serve olive oil

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10 Pieces Of Expert Nutrition Advice

1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

4. Taste the Rainbow

5. Prioritize Potassium

6. Eat More Plants

7. Focus on Your Immune System

8. Try the Mediterranean Diet

9. Understand the Impact of Food

10. Guard Your Gut

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Chilli con carne

Introduce

Chef :

Chilli con carne

Ingredient

Food ration :

Cooking time :

Cooking instructions

* Step 1

* Step 2

* Step 3

* Step 4

* Step 5

* Step 6

Tag

Share

10 Pieces Of Expert Nutrition Advice

Food by the same author

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