Order Before 3 PM For FREE Next Working Day Delivery

CHILLI CON CARNE

CHILLI CON CARNE

  • Takes 40 minutes
  • Enough for 3-4
  • Takes 40 minutes
  • Enough for 3-4

SIMPLE SWAP CHILLI

A firm favourite and absolute classic is a Friday night chilli, right? Here’s our take, no need for ready made spice sachets – guessing you’ve got half of these spices in your cupboard already!

The simple swap is the cauliflower or broccoli rice, there’s nothing special or magic about the chilli recipe itself (although it’s pretty good!) – so you can use your own if that’s easier!

To make this recipe even more low-carb, and keto friendly leave out the kidney beans or swap them out for roughy chopped mushrooms.

INGREDIENTS

For the chilli...

  • 1 tablespoon olive or coconut oil
  • 1 onion, chopped
  • 500g beef/ turkey
  • 1 garlic clove, crushed or grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1½ tablespoons tomato puree
  • 1 beef stock cube
  • 1 tin kidney beans, drained and rinsed
  • Salt to taste
  • Water to cover and simmer

For the cauliflower rice...

  • 1 cauliflower, coarsely grated by hand or in a food processor
  • 2-4 tablespoons water
  • Salt and pepper, to taste

INSTRUCTIONS

  • Make the chilli. Take a large frying pan/wok and gently fry the chopped onion until soft (takes about 8-10 minutes, over a medium heat).
  • Add the tomato puree and grated garlic, mix through and cook out for a few minutes. Remove from pan and place to the side until needed.
  • Turn up the heat a little (now medium to high), and brown the beef mince. 
  • Reduce the heat (to medium), add the spices, the onion, garlic and tomato mix and stir well. 
  • Add kidney beans (and lentils) and cover all ingredients with water. 
  • Crumble in a stock cube. Bring to the boil, then reduce to a simmer. Let it cook for at least 20-30 minutes to allow all flavours to combine.
  • Make the cauliflower rice. Remove the leaves and the tough end of the stalk. Coarsely grate by hand or in the food processor into rice sized pieces.
  • Add to a frying pan with a dash of olive oil/coconut oil and 2-4 tbsp water. Allow to steam for 3-4 minutes until tender. Strain. Add salt and pepper to taste.
  • Serve up! Pile up the cauliflower rice and top with chilli.

OPTIONAL, SERVE WITH:

  • Lime or lemon wedges, whichever you have to hand.
  • Sliced avocado (if you have some that need using up) or a tbsp of guacamole.
  • Fresh coriander leaves.
  • Sliced jalapeno’s, for an extra kick!
  • 1 tbsp sour cream or Greek yoghurt.

SUBS & CHEATS

  • Sub onions for leeks.
  • Sub beef mince for beef blade and cook low and slow until it falls apart.
  • Sub kidney beans for frozen peas.
  • No cauliflower? Sub it for broccoli rice instead… made in the same way… get those greens in!
  • Use ready chopped frozen onions.