Speedy chilli con carne

Week 4, Thursday

Serves: 4

Time: 45 minutes

Difficulty: Moderate

Vegetarian swap: swap minced beef for 500g kater vegan mince


  • 1 tbsp olive oil
  • Pinch of salt & pepper
  • 2 tsp garlic chopped
  • 1 tbsp beef bouillon with 300ml boiling water
  • 280g basmati rice
  • 10g chives
  • 200g sliced onions
  • 400g chopped tomatoes
  • 1.5 tsp paprika
  • 1 tbsp cumin
  • 1/4 tsp cinnamon
  • 400g rinsed red kidney beans
  • 500g beef mince
  • 4 tsp greek yogurt
  • 60g grated white cheddar


  • 1. Add the olive oil to a deep frying pan on a medium high heat, add the onions and garlic with a pinch of salt and pepper. Cook for around 12 minutes until the onions start to soften.
  • 2. Add the spices along with the beef and increase to a high heat, breaking the mince up into small bits whilst cooking.
  • 3. Cook until the mince browns and add the chopped tomatoes, kidney beans, stock with water and let this simmer for around 15 mins.
  • 4. Meanwhile cook the rice with double the quantities of water, bring to the boil, place oil the lid and allow to simmer.
  • 5. Serve the rice with the chilli and grated cheddar, then drizzle with yogurt and a sprinkle of chives.


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