You will notice that there’s cocoa powder in this recipe – a very ‘mexican’ addition!  It gives a rich colour and taste 🙂

Chili Con Carne

 

Serves 2, 1 serving = 2 Prot, 2 CC, 1 Fat, 2 Veg

 

1 large onion

240g raw ostrich mince (2 Prot)

½ cup chicken or veggie stock

1 tin Mexican Style Tomato Relish

1 red pepper

1 yellow pepper

2 chilies (to taste – leave out if too hot)

2 garlic cloves

1 tsp ground cumin

½ tsp ground coriander

1 tsp cayenne pepper

1 tsp smoked paprika

280g cooked brown rice

260g baked beans (2 Prot)

1 tsp cocoa powder (1 fat)

Salt & Pepper to taste

Fry onions and peppers in chicken stock until opaque. Add 5ml olive oil and spices and fry for 2 minutes. Add mince and fry until browned. Add tinned tomatoes and baked beans and simmer for about 15 minutes. Add cocoa powder and brown rice and simmer for 5 minutes.

Ready to serve!

PS:  When I made it this week I didn’t add the peppers, and only stirred in the rice just before serving.  So that is why the pic may look a little different than the instructions.

I made a roasted pepper salad with it – just for some extra colour!  🙂  Roasted red and yellow peppers and a handful of cherry tomatoes – drizzled with a little bit of balsamin vinegar, in the oven, let it cool off a little bit and serve on a bed of lettuce.  Quick and easy!