Serves 4 | Time Required: 1 hour
400g tin chopped tomatoes
500ml/18fl oz organic beef bone broth or stock, or substitute with chicken stock
2 x 400g tins organic red kidney beans, drained and rinsed
200g/7oz natural yoghurt
From Your Pantry
½ tsp dried mixed herbs
200g/7oz long grain rice
salt and pepper
Heat a large saucepan over a medium heat. Add the olive oil and, once hot, fry the onion with a pinch of salt for 5 minutes, or until soft and translucent. Once soft, add the garlic and cook for 2 minutes.
Add the mince, along with a good pinch of salt and pepper. Mix well and cook for 5-6 minutes, or until there are no raw bits of meat. Add the chilli flakes, tomatoes, stock and dried mixed herbs. Stir to mix well and bring to a simmer.
Pour in the drained kidney beans and simmer gently for 30 minutes, or until the chilli con carne is thickened and rich. Taste and adjust the seasoning as necessary.
Meanwhile, cook the rice according to the packet instructions.
Serve the chilli con carne on top of the rice with a spoonful or two of yoghurt on top of each portion
Recipe and Image Credit: BBC