Recipe Ideas: Beef Chilli Con Carne

Another one of my Chefs creations to come out of the kitchen! Super easy, can make in bulk and portion out and freeze for later.

8 serves total:

Per Serve:

Protein: 31.9g

Carbs: 20.3g

Fats:17.2g

Ingredients:

2 Tbsp Olive or Coconut Oil

1 Medium Red Onions Diced

100g red capsicum

80g sweet red pepper

500g x2 lean beef mince

400g whole peeled tin tomatoes

40g tomato paste

200g Passata sauce

1 cup Real Vegetable Stock- liquid

480g red kidney beans

20g minced garlic

(spices)

1 tsp cayenne pepper

2 tsp cumin

2 tsp Mexican chilli powder

2 tsp tumeric

2 tsp sweet paprika

1 tsp nutmeg

Method:

Saute the onions, sweet red chilli pepper and garlic.

Add mince and brown.

Add capsicum, tomatos, tomato paste and Passata and spices. Add stock and stir.

Simmer for minimum 1 hour.

Drain and rinse kidney beans and add to mince.

Simmer for a further 15 mins.

**You can either increase or decrease the serve size depending on your macros. Just weight the total mixture and divide by how many serves your looking for.

Enjoy x

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