You will notice that there’s cocoa powder in this recipe – a very ‘mexican’ addition! It gives a rich colour and taste 🙂
Chili Con Carne
Serves 2, 1 serving = 2 Prot, 2 CC, 1 Fat, 2 Veg
1 large onion
240g raw ostrich mince (2 Prot)
½ cup chicken or veggie stock
1 tin Mexican Style Tomato Relish
1 red pepper
1 yellow pepper
2 chilies (to taste – leave out if too hot)
2 garlic cloves
1 tsp ground cumin
½ tsp ground coriander
1 tsp cayenne pepper
1 tsp smoked paprika
280g cooked brown rice
260g baked beans (2 Prot)
1 tsp cocoa powder (1 fat)
Salt & Pepper to taste
Fry onions and peppers in chicken stock until opaque. Add 5ml olive oil and spices and fry for 2 minutes. Add mince and fry until browned. Add tinned tomatoes and baked beans and simmer for about 15 minutes. Add cocoa powder and brown rice and simmer for 5 minutes.
Ready to serve!
PS: When I made it this week I didn’t add the peppers, and only stirred in the rice just before serving. So that is why the pic may look a little different than the instructions.
I made a roasted pepper salad with it – just for some extra colour! 🙂 Roasted red and yellow peppers and a handful of cherry tomatoes – drizzled with a little bit of balsamin vinegar, in the oven, let it cool off a little bit and serve on a bed of lettuce. Quick and easy!