Chili Con Carne

A Tex-Mex style spicy stew of ground beef, pinto beans and tomatoes simmered with cumin and chili flakes until thick. A high-protein one-pot meal and a source of fiber.

Ingredients

• 500 g ground beef (20% fat)
• 400 g cooked pinto beans
• 400 g (1 can) diced tomatoes
• 30 g (1 heaped tbsp) tomato paste
• 150 g (1 medium) onion
• 120 g (1) red bell pepper
• 12 g (3 cloves) garlic
• 5 g (2 tsp) ground cumin
• 5 g (2 tsp) red pepper flakes
• 6 g (2 tsp) sweet paprika
• 2 g (1 tsp) dried thyme
• 15 g (1 tbsp) sunflower oil
• 250 g (1 cup) beef broth
• 8 g (1½ tsp) salt

Instructions

1. 1

   Dice the onion and red bell pepper; finely chop the garlic.

2. 2

   Heat the sunflower oil in a heavy pot and brown the beef over high heat for 8 minutes, breaking up the lumps, until the liquid has evaporated.

3. 3

   Add the onion and bell pepper and cook for 6-7 minutes until soft; add the garlic and stir for 1 minute.

4. 4

   Stir in the tomato paste, cumin, paprika, pepper flakes and thyme and cook for 1 minute.

5. 5

   Add the diced tomatoes, broth and salt and bring to a boil. Partly cover and simmer on low heat for 30 minutes, stirring now and then.

6. 6

   Add the pinto beans and simmer uncovered for 15 more minutes until thick. Rest for 5 minutes before serving.

Nutrition

Per serving