Chili con Carne

with Brown Rice

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Instructions

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1 Prep vegetables

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

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2 Boil brown rice

Add the brown rice, the measured water and a pinch of salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 20-25 min or until the rice is tender. Drain, if needed, and keep covered until serving.

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3 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.

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4 Add

Add the garlic, cumin, chipotle (spicy), smoked paprika, brown sugar, sriracha (spicy) and tomato paste. Cook, stirring, for 2 min.

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5 Simmer

Add the tomato passata, measured water, drained white 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. Finally check the seasoning, and add more salt and pepper if needed.

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6 Serve

Slice the red chilli finely. Rinse the cherry tomatoes. Serve the Chili con Carne over the cooked brown rice. Garnish with a dollop of sour cream and the red chilli slices. Serve the fresh cherry tomatoes on the side.

Tips for fussy eaters

Prepare a separate batch of the Chili con Carne and keep it mild (leave out the sriracha sauce and the dry spices).

Pro tip

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

Cook this classic comfort food to unwind after a busy day.

Cooking Time: 30 min

Cals 912 · Prot 54 · Carbs 112 · Fat 32

Gluten-Free

Ingredients

Number of people

Chili con carne

Lean beef mince 350 Grams
Red onion 1 Piece
Garlic cloves 4 Pieces
White beans 240 Grams
Vegetable oil 2 Tbsp
Cumin powder 2 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Brown sugar 10 Grams
Sriracha sauce 14 Grams
Tomato paste 30 Grams
Tomato passata 200 Grams
Water 100 ML
Salt 1 Tsp
Black pepper 0.5 Tsp

Rice

Brown rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

To serve

Large red chilli 1 Piece
Cherry tomatoes 250 Grams
Sour cream 60 Grams

Cook this classic comfort food to unwind after a busy day.

Cooking Time: 30 min

Cals 912 · Prot 54 · Carbs 112 · Fat 32

Gluten-Free

Instructions

photo

1 Prep vegetables

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

photo

2 Boil brown rice

Add the brown rice, the measured water and a pinch of salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 20-25 min or until the rice is tender. Drain, if needed, and keep covered until serving.

photo

3 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.

photo

4 Add

Add the garlic, cumin, chipotle (spicy), smoked paprika, brown sugar, sriracha (spicy) and tomato paste. Cook, stirring, for 2 min.

photo

5 Simmer

Add the tomato passata, measured water, drained white 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. Finally check the seasoning, and add more salt and pepper if needed.

photo

6 Serve

Slice the red chilli finely. Rinse the cherry tomatoes. Serve the Chili con Carne over the cooked brown rice. Garnish with a dollop of sour cream and the red chilli slices. Serve the fresh cherry tomatoes on the side.

Tips for fussy eaters

Prepare a separate batch of the Chili con Carne and keep it mild (leave out the sriracha sauce and the dry spices).

Pro tip

Prepare 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
White beans 240 Grams
Vegetable oil 2 Tbsp
Cumin powder 2 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Brown sugar 10 Grams
Sriracha sauce 14 Grams
Tomato paste 30 Grams
Tomato passata 200 Grams
Water 100 ML
Salt 1 Tsp
Black pepper 0.5 Tsp

Rice

Brown rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

To serve

Large red chilli 1 Piece
Cherry tomatoes 250 Grams
Sour cream 60 Grams
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