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Jamie's Chilli Con Carne

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Recipe

Jamie!

 

Yield

12 servings

Prep

10 min

Cook

1 hrs

Ready

70 min

Ingredients

Amount Measure Ingredient Features
2 medium onions
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2 cloves garlic
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2 medium carrots
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2 stalks celery
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2 sweet red bell peppers
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olive oil
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1 teaspoon chili powder
heaping teaspoon
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1 teaspoon cumin
heaping teaspoon, ground
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salt and black pepper
freshly ground pepper
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400 grams chickpeas (garbanzo beans)
1 tin
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400 grams red kidney beans
1 tin
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400 grams tomatoes, canned
chopped, 1 tin
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500 grams ground beef
good quality
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1 bunch cilantro
small bunch
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2 tablespoons balsamic vinegar
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400 grams basmati rice
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500 grams yogurt
1 tub, natural
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230 grams guacamole
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1 limes
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Ingredients

Amount Measure Ingredient Features
2 medium onions
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2 cloves garlic
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2 medium carrots
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2 stalks celery
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2 sweet red bell peppers
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0 olive oil
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5 ml chili powder
heaping teaspoon
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5 ml cumin
heaping teaspoon, ground
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0 salt and black pepper
freshly ground pepper
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4E+2 grams chickpeas (garbanzo beans)
1 tin
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4E+2 grams red kidney beans
1 tin
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4E+2 grams tomatoes, canned
chopped, 1 tin
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5E+2 grams ground beef
good quality
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1 bunch cilantro
small bunch
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3E+1 ml balsamic vinegar
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4E+2 grams basmati rice
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5E+2 grams yogurt
1 tub, natural
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2.3E+2 grams guacamole
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1 limes
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Directions

To make your chilli:

Peel and finely chop the onions, garlic, carrots and celery. Halve the red peppers, remove the stalks and seeds and roughly chop.

Place your largest casserole-type pan on a medium high heat. Add 2 lugs of olive oil and all your chopped vegetables. Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper.

Stir every 30 seconds for around 7 minutes until softened and lightly coloured. Add the drained chickpeas, drained kidney beans and the tinned tomatoes. Add the minced beef, breaking any larger chunks up with a wooden spoon.

Fill one of the empty tomato tins with water and pour this into the pan. Pick the coriander leaves and place them in the fridge. Finely chop the washed stalks and stir in. Add the balsamic vinegar and season with a good pinch of salt and pepper.

Bring to a boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching. Put the rice in 15 minutes before the end.

To serve:

Put a small bowl of natural yoghurt, some guacamole and a few wedges of lime on the table, and sprinkle the chilli with the coriander leaves.



* not incl. in nutrient facts Arrow up button

Comments


happyzhangbo

Yum, nothing is better than a bowl of warm chili on a cold day, filling, tasty and packed with goodness. Eat it with some crusty bread, delicious :-)

 

 

Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 26230% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 326mg 14%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 19%
Sugars g
Protein 33g
Vitamin A 37% Vitamin C 12%
Calcium 11% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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