Low Fat Chili (Chilli) Con Carne |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A friend gave this recipe to me from one of her cookbooks. It did not remind me of chili in the thick sense that I usually think of it (the sauce is definitely on the thinner side). However, I found it has really nice flavor and lots of veggies. My friend typically serves this dish over rice. Ingredients:
8 ounces extra lean ground beef |
1 onion, chopped |
1 garlic clove, crushed |
6 ounces carrots, diced |
1 red bell pepper, diced |
1 green bell pepper, diced |
6 ounces courgettes, diced |
5 1/2 ounces button mushrooms, quartered |
1 tablespoon chili powder |
1 teaspoon ground coriander |
3 tablespoons tomato puree |
4 tablespoons red wine |
1/2 pint beef stock |
14 ounces canned chopped tomatoes |
8 ounces canned red kidney beans, drained |
2 tablespoons chopped fresh parsley |
salt & freshly ground black pepper |
Directions:
1. Brown beef in a large, non-stick pan. Add onions, garlic, carrots, peppers, courgettes, mushrooms, chili powder, and coriander. Stir well.
2. Cook for 5 mins, then add the tomato puree, wine, stock, and chopped tomatoes. Season to taste and bring to a boil.
3. Cover, reduce heat, and simmer for 40 minutes.
4. Remove the lid, stir in kidney beans, and cook uncovered for a further 10 minutes. Serve hot, sprinkled with chopped fresh parsley.
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