Chilli Con Carne Recipe with Rice
By the wlr team
With 10g of fibre this filling, low calorie chili con carne recipe is a great meal for one or the whole family! A classic meal jam packed with flavor and 3 of your 5 a day it really packs a punch. Serve with fluffy rice and garlic bread if you have calories spare.
- Recipe makes: 4 servings
- Prep time:
- Cook time: 50 mins
- Calories: 640
- 1 large onion
- 1 medium red pepper
- 240g canned chilli kidney beans
- 400ml water
- 1 beef stock cube
- 2 tbsp ground nut oil
- 2 tsp ground cumin
- 2 tsp chilli powder
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp dried chilli flakes
- 500g extra lean mince
- 400g passata
- 50g double concentrate tomato puree
- 300g dry, white basmati rice
- Peel and dice the onion. Prepare and dice the pepper. Drain and rinse the kidney beans in a colander and put to the side. Boil the water and add to the stock cube in a jug.
- Heat the oil in a deep pan, then add the onions and cook for a few minutes until they begin to turn transparent.
- Add the pepper and the spices, cook together for a couple of minutes, and then add the mince, breaking it up with a wooden spoon. Cook until the mince is browned and no pink bits are left, and then add the jug of stock.
- Pour in the passata and squeeze in the tomato puree, bring to the boil then turn down to a simmer for 30 minutes, stirring occasionally to make sure it doesn't stick.
- Place a pan of salted water over a high heat and bring to the boil.
- Add the kidney beans to the chilli mixture, bring to the boil and then down back down to simmer for a further 10 minutes.
- While the chilli simmers, add the rice to the pan of water and cook as the packet instructions.
- Drain the rice and leave for minute or two before fluffing up. Serve with the chilli.
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