Chilli Con Carne

Try our warm, spicy and delicious Mexican dish!

6
10
25
Equipment: 
  • Sharp knife
  • Chopping board
  • Large saucepan
  • Sieve
  • Wooden spoon
  • Garlic crusher
  • Teaspoon
  • Tin opener
  • Large frying pan
Ingredients: 
  • 500g minced meat beef or Quorn
  • 1 clove garlic, crushed or finely chopped
  • 2 onions, peeled and diced
  • 2 carrots, chopped
  • 2 peppers, deseeded and diced
  • 2 sticks of celery, chopped
  • 2  x 400 grams cans chopped tomatoes
  • 1 can red kidney beans
  • 2 tablespoons balsamic vinegar or Worcester sauce
  • 1 teaspoon chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 vegetable stock cube
  • Sprinkle of pepper for seasoning      
  • 400g basmati rice (to serve)
Simple steps: 
  1. Dry fry the minced meat and vegetables on a low heat until the meat is browned and the vegetables are soft – about  10 mins
  2. Add stock cube and spices. Cook for 2 minutes.
  3. Add the tinned tomatoes, kidney beans, balsamic vinegar and a can of  water.  Gently simmer for about 25 minutes. Season with black pepper.
  4. Serve with basmati rice and a green salad

Calories: 
704 kcal
Fat: 
15g
Saturated fat: 
5.6g
Sugars: 
4.4g
Salt: 
0.9g
Allergen information: 
Barley
Celery
Egg
Fish
Mycoprotein
Sulphur Dioxide
Wheat