This recipe takes about half an hour to make.
Ingredients: 1 onion, 2 cloves of garlic, 1 red pepper or 1 carrot or both, 500g to 750g mince beef, hot chilli powder (1 or 2 tsp), cayenne pepper (half a tsp), turmeric (half a tsp), salt, pepper, beef stock (500 ml hot water), 1 can of chopped tomatoes (400g), 1 can of kidney beans (400g) and olive oil.
I fried the onion in olive oil and quickly added the carrots. Then browned the meat with all the spices and garlic. I then added the chopped tomatoes and stock and cooked for about 20 minutes. Added the kidney beans and cooked for another 5 minutes and done. You can add half a square of dark chocolate, like I did, following a recipe I had found online but it didn’t make much difference to be honest.
Can be served with rice and sour cream or Greek yoghurt works well too. However, chilli con carne is nutritious enough on its own to not add rice if you don’t feel like it. Kidney beans provide 14.6g carbohydrate/100g. They are also a good source of fibre and potassium. If you do wish to add anything, you could have a small green salad or avocado salad to go with it.
I made too much on purpose and froze the rest in portion bags for other days.