Chili con Carne

with Avocado, Tomatoes and Sour Cream

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low-carb
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low-carb
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Instructions

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1 Prep

Peel and finely chop the red onion and garlic. Rinse and drain the red kidney beans in a colander.

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2 Fry

Meanwhile, heat a pan over a high heat with a drizzle of vegetable oil. Once hot, add the beef mince and red onion, and fry for 5 min. Add the garliccuminchipotle (spicy!)smoked paprikahoneysriracha (spicy!) and tomato paste. Cook for 2 min.

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3 Simmer

Add the tomato passata, measured water, drained kidney beans, salt and pepper. Cover with a lid, reduce the heat to low and simmer for 15 min. If the stew thickens too much, add a splash of water. Season.

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4 Prep toppings

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Rinse and halve the cherry tomatoes. Slice the red chilli thinly. 

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5 Serve

Divide the chili con carne among bowls. Top with sour cream, avocado and red chilli (spicy!). Serve the cherry tomatoes over the top or to the side.

Tips for fussy eaters

Make two batches and keep one mild.

Pro tip

Prep ahead! Chili con Carne couldn't be easier to reheat.

Serve with rice, mashed potatoes or bread.

Cooking Time: 30 min

Cals 883 · Prot 54 · Carbs 69 · Fat 48

Gluten-Free

Ingredients

Number of people

Chili con carne

Lean beef mince 350 Grams
Red onion 1 Piece
Garlic cloves 4 Piece
Red kidney beans 240 Grams
Vegetable oil 2 Tbsp
Cumin powder 2 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Honey 15 Grams
Sriracha sauce 14 ML
Tomato paste 30 Grams
Tomato passata 200 Grams
Water 100 ML
Salt 1 Tsp
Black pepper 0.5 Tsp

To serve

Avocado 1 Piece
Cherry tomatoes 150 Grams
Large red chilli 1 Piece
Sour cream 60 Grams

Serve with rice, mashed potatoes or bread.

Cooking Time: 30 min

Cals 883 · Prot 54 · Carbs 69 · Fat 48

Gluten-Free

Instructions

photo

1 Prep

Peel and finely chop the red onion and garlic. Rinse and drain the red kidney beans in a colander.

photo

2 Fry

Meanwhile, heat a pan over a high heat with a drizzle of vegetable oil. Once hot, add the beef mince and red onion, and fry for 5 min. Add the garliccuminchipotle (spicy!)smoked paprikahoneysriracha (spicy!) and tomato paste. Cook for 2 min.

photo

3 Simmer

Add the tomato passata, measured water, drained kidney beans, salt and pepper. Cover with a lid, reduce the heat to low and simmer for 15 min. If the stew thickens too much, add a splash of water. Season.

photo

4 Prep toppings

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Rinse and halve the cherry tomatoes. Slice the red chilli thinly. 

photo

5 Serve

Divide the chili con carne among bowls. Top with sour cream, avocado and red chilli (spicy!). Serve the cherry tomatoes over the top or to the side.

Tips for fussy eaters

Make two batches and keep one mild.

Pro tip

Prep ahead! Chili con Carne couldn't be easier to reheat.

Ingredients

Number of people

Chili con carne

Lean beef mince 350 Grams
Red onion 1 Piece
Garlic cloves 4 Piece
Red kidney beans 240 Grams
Vegetable oil 2 Tbsp
Cumin powder 2 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Honey 15 Grams
Sriracha sauce 14 ML
Tomato paste 30 Grams
Tomato passata 200 Grams
Water 100 ML
Salt 1 Tsp
Black pepper 0.5 Tsp

To serve

Avocado 1 Piece
Cherry tomatoes 150 Grams
Large red chilli 1 Piece
Sour cream 60 Grams
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