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 vegetables

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

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2 Start chili

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, stirring, for 2 min.

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3 Add and stew

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, stirring occasionally. If the stew thickens too much, add a splash of water. Check the seasoning.

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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. Have the sour cream at the ready.

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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. Serve with rice, mashed potatoes or bread.

Pro tip

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

Once you dig into this one, you'll see why this classic really doesn't need rice at all!

Cooking Time: 30 min

Cals 867 · Prot 54 · Carbs 64 · Fat 48

Gluten-Free

Ingredients

Number of people

Chili con carne

Lean beef mince 350 Grams
Red onion 1 Piece
Garlic cloves 4 Pieces
Red kidney beans 240 Grams
Vegetable oil 2 Tbsp
Cumin powder 2 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Honey 20 Grams
Sriracha sauce 14 Grams
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

Once you dig into this one, you'll see why this classic really doesn't need rice at all!

Cooking Time: 30 min

Cals 867 · Prot 54 · Carbs 64 · Fat 48

Gluten-Free

Instructions

photo

1 Prep vegetables

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

photo

2 Start chili

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, stirring, for 2 min.

photo

3 Add and stew

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, stirring occasionally. If the stew thickens too much, add a splash of water. Check the seasoning.

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. Have the sour cream at the ready.

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. Serve with rice, mashed potatoes or bread.

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 Pieces
Red kidney beans 240 Grams
Vegetable oil 2 Tbsp
Cumin powder 2 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Honey 20 Grams
Sriracha sauce 14 Grams
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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