*A hearty and warming Mexican-inspired beef and bean stew*
This classic chilli con carne is perfect for batch cooking and feeds a crowd. Full of protein and fibre, it’s a complete meal that gets better with time.
What You’ll Need
- 1 brown onion (finely diced)
- 1 capsicum (diced)
- 2 medium carrots (grated)
- 2 medium zucchini (grated)
- 2 cloves of garlic
- 1 tbsp olive oil
- 1 tsp oregano (optional)
- 1 tsp paprika / 1 tsp cumin / 1 tsp cayenne
- 300g vegetarian or beef mince
- 2 tbsp tomato paste
- 1 tin/400g crushed tomato
- 2 tins beans/lentils (i.e kidney, black beans, 4 bean mix, butter beans, lentils)
Tips & Tricks
This dish can be stored in the fridge for 3-4 days
Tweaks
Can be cooked with pumpkin or sweet potato, you can use crumbled-up tempeh/tofu or regular beef mince. This can also be used in enchiladas, tacos, wraps, or just be served with bread
To Serve
Serve with rice or tacos/tortillas/ large lettuce leaves
Option to serve with avocado, fresh coriander, sour cream and grated cheese
