Gluten Free Chilli Con Carne
Cheap and cheerful chilli con carne. This family favourite packed with extra vegetables to bulk and stretch the recipe, serve with a choice of rice or jacket potatoes.
Credited to: Coeliac UK
Kcal: 249.5
Difficulty: Pretty easy
Serves 8
15 mins prep
45 mins cooking time
Ingredients
- 2 tbsp oil
- 2 onions, peeled and diced
- 2 cloves garlic, peeled and crushed
- 2 carrots, peeled and diced
- 2 sticks of celery, washed and dices
- 2 red peppers, seeds removed and diced
- 1 tbsp chilli powder
- 1 ½ tsp ground cumin
- 1 tsp ground cinnamon
- 500g minced beef
- 1 x 400g tin of lentil, drained
- 1 x 400g tin of red kidney beans, drained
- 1 x 400g tin of chopped tomatoes
- 50g tomato puree
- 2 tbsp fresh coriander, chopped
Notes: *search our online food and drink information service for suitable products
Method
- Heat the of oil in a large pan on a medium-high heat, add the chopped veg, chilli powder, cumin, and cinnamon, then cook for 7 minutes, or until softened, stirring regularly.
- Add the mince beef to the vegetables and fry until browns.
- Add the lentils and kidney beans then tip in the tomatoes with 400ml of water.
- Pick the coriander leaves, put them aside, and then finely chop and add the stalks to the pan. Season with a good pinch of sea salt and black pepper.
- Bring to the boil, then reduce the heat to low and simmer with a lid slightly ajar for 30 minutes, or until slightly thickened and reduced, stirring occasionally.
Nutritional information per serving
Kcal
249.5
Fat
5.9g
Carbs
29g
Protein
23g
Fibre
7.1g
Sugars
10.2g
Hints and tips:
You can swap out the mince beef and add a vegetarian mince or alternately double the lentils and beans instead to create a vegetarian friendly meal.
