Chilli Con Carne

By serving the chilli in bowls with soured cream and grated cheese, you won’t notice the missing rice or bread. Adding beans is traditional and bumps up the quantity; however, it doubles the carbs, hence only adding half a can. The other half can be frozen for another day. If it’s quantity you are after, add more non-starchy vegetables such as celery, mushrooms or pumpkin when making the beef stew.

Per serving:*

Serves 2
 20 mins cooking time

INGREDIENTS

approx. 300g (10½oz) Beef Stew (click here for recipe)

¼–½ teaspoon hot chilli powder

½ teaspoon ground cumin

½ teaspoon oregano

½ teaspoon cinnamon

120g (4oz) canned kidney beans or black beans (approx. ½ × 400g/15oz can, drained, optional)

To serve

flesh of 1 avocado, cubed or mashed

small handful of chopped coriander leaves and stalks

1 lime, cut into wedges

METHOD

1. Reheat the beef stew until it is bubbling
   
   
2. Add the spices, the beans, if using, and enough water to give it a stew consistency. 
   
   
3. Reduce the heat and cook for around 20 minutes until the sauce is thick. 
   
   
4. Taste and adjust the seasoning to your liking. Enjoy on its own in a bowl with soured cream and grated cheese or with cauli-rice or a dressed salad.