Pulled Beef Chilli con Carne

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Instructions

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1 Prep

Peel and finely chop the onion. Peel and mince the garlic. De-seed and finely chop the pepper. Drain and rinse the kidney beans and sweet corn.

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2 Fry

Heat a large pan or pot over a medium heat with a drizzle of oil. Once hot, add the onion and pepper with a pinch of salt and cook for 5-6 min or until softened. Add the garliccuminchipotle (spicy!)smoked paprika and tomato paste. Fry for 2 min further.

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3 Simmer

Add the pulled beef, tomato passata, honey, sriracha (spicy!)measured waterstock cube, drained kidney beans, sweet cornsalt and pepper. Cover with a lid, reduce the heat to low and simmer for 10 min, stirring occasionally. If the stew thickens too much, add a splash of water. 

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4 Serve

Finely chop the coriander leaves. Stir half of them through the chilli along with the juice of the lime. Divide the chilli among bowls. Top with the sour cream. Garnish with the remaining coriander.

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle!

Pro tip

The longer this one stews for, the better! Cook the chilli for up to one hour to allow the flavours to really develop.

Did someone say one-pot wonder, please?

Cooking Time: 20 min

Cals 562 · Prot 38 · Carbs 78 · Fat 13

Ingredients

Number of people

Chilli

Pulled beef 200 Grams
Brown onion 0.5 Piece
Garlic cloves 2 Piece
Red pepper 1 Piece
Red kidney beans 240 Grams
Sweet corn kernels 145 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Cumin powder 2 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Tomato paste 30 Grams
Tomato passata 200 Grams
Honey 15 Grams
Sriracha sauce 7 ML
Water 150 ML
Beef stock cube 1 Piece
Black pepper 0.5 Tsp
Lime 1 Piece

Toppings

Fresh coriander 15 Grams
Sour cream 60 Grams

Did someone say one-pot wonder, please?

Cooking Time: 20 min

Cals 562 · Prot 38 · Carbs 78 · Fat 13

Instructions

photo

1 Prep

Peel and finely chop the onion. Peel and mince the garlic. De-seed and finely chop the pepper. Drain and rinse the kidney beans and sweet corn.

photo

2 Fry

Heat a large pan or pot over a medium heat with a drizzle of oil. Once hot, add the onion and pepper with a pinch of salt and cook for 5-6 min or until softened. Add the garliccuminchipotle (spicy!)smoked paprika and tomato paste. Fry for 2 min further.

photo

3 Simmer

Add the pulled beef, tomato passata, honey, sriracha (spicy!)measured waterstock cube, drained kidney beans, sweet cornsalt and pepper. Cover with a lid, reduce the heat to low and simmer for 10 min, stirring occasionally. If the stew thickens too much, add a splash of water. 

photo

4 Serve

Finely chop the coriander leaves. Stir half of them through the chilli along with the juice of the lime. Divide the chilli among bowls. Top with the sour cream. Garnish with the remaining coriander.

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle!

Pro tip

The longer this one stews for, the better! Cook the chilli for up to one hour to allow the flavours to really develop.

Ingredients

Number of people

Chilli

Pulled beef 200 Grams
Brown onion 0.5 Piece
Garlic cloves 2 Piece
Red pepper 1 Piece
Red kidney beans 240 Grams
Sweet corn kernels 145 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Cumin powder 2 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Tomato paste 30 Grams
Tomato passata 200 Grams
Honey 15 Grams
Sriracha sauce 7 ML
Water 150 ML
Beef stock cube 1 Piece
Black pepper 0.5 Tsp
Lime 1 Piece

Toppings

Fresh coriander 15 Grams
Sour cream 60 Grams
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