Our chilli con carne recipe is a great meal to have up your sleeve.
Serves 2 | Prep 5 mins | Cooks in 10 mins
1 tbs olive oil
1/2 onion, finely chopped
1 garlic clove, crushed
1/2 tsp chilli flakes
1 tsp ground cumin
1 tsp ground cinnamon
400g beef mince
1/2 tsp salt
400g tin crushed tomatoes
400g tin kidney beans, drained & rinsed
1/3 cup polenta, soaked in 1/3 cup cold water for 10 minutes
1/3 cup Greek yoghurt
1/2 avocado, sliced
2 tbs fresh coriander, roughly chopped
1 small red chilli, finely chopped (optional)
Heat oil, onion, garlic and spices in a large frypan over medium heat and cook for a couple of minutes.
Turn up heat, add beef and salt, breaking up any clumps with a fork, and cook until meat is browned. Stir in tomatoes and simmer over low-medium heat for 20 minutes.
Stir through beans and adjust seasonings.
Meanwhile, add soaked polenta to 2/3 cup of boiling salted water to a saucepan, stir and cook over low heat until thickened. You may need to add another few tablespoons of boiling water if it's still grainy.
Divide polenta between plates. Add cooked chilli, and top with yoghurt, avocado, coriander and chopped red chilli.
Energy: 3371.9kj
Protein: 59.7g
Carbs: 43.5g
Fibre: 14.3g
Sat. Fat: 13.4g
Fat: 39.7g
Calories: 805.4cal
Sugar: 12.1g