Serves 4 | Time Required: 1 hour
INGREDIENTS
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
METHOD
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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.
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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.
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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.
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Meanwhile, cook the rice according to the packet instructions.
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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
- $15.70
- For one of each item
- $15.70
- For one of each item