Written by Sophie
This one was a random selection of ingredients that turned into the easiest chilli con carne I’ve ever made! I used veal mince as its more tender (and that’s what I’d got out of the freezer that morning) and it was really tasty – feel free to use beef though if you prefer.
- 400g veal mince
- 1 tbsp oil
- 2 heaped tbsp Balti paste
- 2 peppers chopped into small chunks
- 1 pack of green beans, chopped in half
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1/2 tsp cayenne
- Can of kidney beans
- Can of chopped tomatoes
- 2 tbsp tomato paste
- 1 tbsp bullion (or stock cube)
- Tamari and apple cider vinegar for taste
- Cottage cheese or yoghurt to serve (optional)
- Coriander to serve (optional)
First of all heat the oil and once it’s hot add the Balti paste.
Once the additional oils and colours have released and mixed well with the oil, add the garlic and onion.
Cook this for a couple of minutes and then add the mince, making sure it is well combined with the paste and the onions.
Once browned add the peppers and cayenne pepper and continue to fry for a couple of minutes.
This is when you should add the can of chopped tomatoes and tomato paste, bring to the boil and then reduce to simmer.
Add the kidney beans, bullion/stock cube then the tamari and apple cider vinegar – just do a tbsp of each and then add more depending on your taste preference.
Simmer for about 15-20 more mins, adding the green beans about 10 minutes before you’re ready to serve. You can simmer for longer if you prefer and have the time.
Serve it up with rice, cauliflower rice or even just spinach if you’re trying to get more greens in! Then add some yoghurt or cottage cheese if you like it a bit creamy as well as topping it with coriander.
So easy and quick to make, plus you can make a big batch and freeze if you want easy dinners ready for you. Let us know if you make any successful variations!