Chilli Con Carne

This simple chilli con carne recipe uses a mixture of pantry staples and fresh vegetables, for a delicious comfort hearty  chilli.

As the weather goes a bit chilly, a good bowl of comfy food is always welcome. 

In fact, this  recipe has become one of my favourite options for chucking in a lot of veggies in a way that is still really enjoyable for the whole family to eat. You can always "hide" a few veggies that are not the family's favourite without them to notice. You can almost use anything of your choice. The recipe I made today is the basic recipe for Chilli con carne and then the variations are up to your creativity.

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Ingredients

This is recipe is enough for 6 people

500 grs of minced meat of your choice( I used chicken)

1 large tin of peeled tomatoes

1 small tin of kidney beans

1 big onion ( sliced)

1 Tbsp of Paprika

2 Tbsp of olive oil

1 Tbsp of oregano

1 Tbsp of Cumin

1 Tsp of chilli

2 Tbsp of Garlic(smashed)

Salt and Black pepper

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Dietary fats are highly controversial, with debates about animal fats, seed oils, and everything in between in full force.

That said, most people agree that extra virgin olive oil is incredibly healthy.

Part of the Mediterranean diet, this traditional oil has been a dietary staple for some of the world’s healthiest populations.

Studies show that the fatty acids and antioxidants in olive oil can offer some powerful health benefits, including a reduced risk of heart disease.

Paprika is one of the most popular spices used across various cuisines due to its flavour and colour. It is made by grounding chilli peppers, bell peppers and other dried peppers coming from the Capsicum Annum family. This spice originated from West Indies and South America and is majorly manufactured in Hungary, Spain, South America and California. 

Cumin is a spice made from the seeds of the Cuminum cyminum plant.

Many dishes use cumin, especially foods from its native regions of the Mediterranean and Southwest Asia.

Cumin lends its distinctive flavour to chili, tamales and various Indian curries. Its flavour has been described as earthy, nutty, spicy and warm. 

What’s more, cumin has long been used in traditional medicine.

Modern studies have confirmed some of the health benefits cumin is traditionally known for, including promoting digestion and reducing food-borne infections.

Research has also revealed some new benefits, such as promoting weight loss and improving blood sugar control and cholesterol.

Oregano is considered a staple herb in many cuisines around the world.

It has a strong flavour and brings warmth to dishes, along with a hint of subtle sweetness.

It can be found fresh, dried or as an oil, and all are said to have significant health benefits.

Though typically used in small amounts, oregano packs in some important nutrients. Just one teaspoon of dried oregano can fulfill about 8% of your daily vitamin K needs (1).

From helping fight bacteria to reducing inflammation, studies have unearthed some of its impressive potential benefits.

How to prepare 

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1 Cook the onion in the olive oil till is yellowish;

2 Add the garlic;

3 Add the meat and let it cook really well. Stirring when necessary;

4 Once it is cooked, place the peeled tomatoes and again let it cook until you have a heavy red sauce;

5 Add the kidney beans and mix well.

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Add all the spices and again mix all very well

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Your  chilli is then ready to serve immediately, or be portioned into meal-prep/ freezer-friendly containers.

If you are storing some for later, just make sure that it has completely cooled down before moving to the fridge/freezer.

Serve your chilli con Carne hot with sour cream (or vegan yogurt), fresh herbs and lime. I like to pair mine with  basmati rice , or even as a topping for a baked sweet potato.

You can also use the chilli as tortilla filling and make delicious burritos or tacos as well.

Keep in the fridge for 4-5 days or the freezer for up to three months.