We are always eating Chilli Con Carne at our house. We serve it up in great quantities when family and friends come around to share a meal. It never fails to please. Serve it with 0% Greek yoghurt and seasonal green vegetables for Trim Healthy Mamas. For your children or guests, add sour cream and rice. If you want to change it into an S meal, leave out the beans and don’t eat the rice. You can then enjoy sour cream too. If you have not used Kangaroo mince before, please give it a go. It has less than 2% fat and is a perfect E meat and you can often find it marked down, making it a cheap protein source.
THM Chilli Con Carne
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Serves: 8
Ingredients
- Coconut Oil Spray
- 2 onions, chopped
- 6 cloves garlic, crushed
- 2 celery sticks, sliced
- 1 kg kangaroo mince
- 1 tsp chilli powder
- pinch of cayenne pepper
- 1-2 tbs dried oregano
- 800g tin diced tomatoes
- 4 Tbs tomato paste
- 2 Tbs cider vinegar
- 1 tsp baking soda
- stevia to taste
- 2 x 420 g can red kidney beans, rinsed (or use your own soaked and cooked beforehand)
Instructions
- Heat a heavy-based pan with a scant amount of coconut oil or Red Palm Fruit oil. Add the mince and cook over high heat for 5 minutes, or until well browned.
- Add the onion, garlic and celery and stir over medium heat until softened.
- Add the chilli powder, cayenne pepper and oregano. Stir well and cook over medium heat for 5 minutes.
- Mix in the tomatoes, tomato paste and 1/2 cup water. Leave to simmer for 30 minutes, stirring occasionally.
- Add sweetener of choice, vinegar and beans and heat through.
- Season with salt and pepper to taste.
