Chilli Con Carne
Servings: 8
Calories: 301kcal
Ingredients
- 500 grams Beef Mince
- 1 Beef Bouillon cube
- 2 tsp Apple Cider Vinegar
- 1½ cup Water
- 75 grams Tomato paste
- 2 tsp Worcestershire sauce
- 3 Tbsp Cooking oil
Vegetables
- 2 Kidney Bean - Cans
- 2 Bell peppers - Cubed
- 1 Large Onion – ½ inch Cubes
- 4 Garlic cloves - minced
- 50 grams Jalapeno – roughly chopped
- 2 Red Chilies - Mild
- 250 grams Tomato Passata
Spices
- 5 tsp Cumin powder
- 1 tsp Paprika powder
- 1 tsp Ginger powder
- 1 tsp Salt
- 1 tsp Cinnamon powder
- 1 Tbsp Dried Oregano
- 1 Tbsp Garlic powder
Instructions
- Chop the onions, garlic cloves, red chilies, and green bell pepper into cubes. Set the stove to medium-low. Add cooking oil. Sauté the onions, garlic cloves, and bell peppers until the vegetables are lightly browned. Add the spices and stir. Add the tomato passata, tomato paste and stir again.
- Add 1 1/2 cups of water to the chili con carne. Add the bouillon cube, apple cider vinegar, Worcestershire sauce. Stir the mixture. Drain the can of kidney beans and all the liquid. Then, rinse the kidney beans to remove the remaining aquafaba. Lightly season the beef mince with salt and black pepper. Add it to the pot. Stir again. Simmer for 25 minutes to 30 minutes on medium-high heat.
Nutrition
Calories: 301kcal | Carbohydrates: 28g | Protein: 16g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 400mg | Fiber: 8g | Sugar: 5g