Chilli Con Carne warms you through on a cold winter’s evening. It has a wonderful marriage of flavours with cumin, chilli and garlic.
- Great source of protein, which helps with weight loss, as you feel fuller.
- Loaded with B Vitamins, which give you energy.
- Contains Selenium, which helps boost the immune system and helps protect cells and tissues.
- Contains Phosphorous, for strong bones and teeth.
- Powerful anti-inflammatory antioxidants, which may help reduce the risk of a stroke and heart disease.
Onion and Garlic:
- Contain prebiotics, which are beneficial to gut health.
- Antibacterial and antiviral.
- May help boost immune system.
- Antioxidants, which may help prevent cancer.
- High in Vitamin C.
- Rich in Selenium, which help boost your immune system.
- Vitamin D.
- Phytonutrients, which may help lower LDL cholesterol. This type of cholesterol may clog arteries, if allowed to increase.
- May help decrease bad cholesterol and increase good cholesterol. This may reduce the risk of heart disease.
- High in sodium. It is best left out of recipes if you have high blood pressure or need to reduce your sodium intake.
- High in B vitamins, which give you energy.
- High in fibre.
- May reduce blood sugar levels, as they slow the absorption of sugar.
- Lowers cholesterol.
- Works as an antioxidant and helps relieve stress on the body.
- Improves memory.
- High in Vitamin C, which helps with wound healing and improving immune function.
- Vitamin B6 which may help with metabolism of energy in the body.
- Vitamin K1, which is essential for blood clotting and healthy bones and kidneys.
- Potassium. This may reduce your risk of heart disease.
- Copper, which helps maintain strong bones and healthy neurons.
- High in beta carotene, which your body converts into vitamin A.
What Goes Well With This?
- Store in the fridge for up to 2 days. Just heat it thoroughly in a pan. The flavours get better each day.
- Freeze it. Defrost the frozen Chilli Con Carne in the fridge and heat in a pan until piping hot, or heat from frozen in a pan, until piping hot.
- 1 tbsp Olive Oil
- 500 g Turkey Mince
- 1 Chicken Stock Cube
- 1 tsp Dried Chilli Flakes
- 1 tsp Honey
- 1 Onion (finely chopped)
- 4 cloves Garlic (crushed or finely chopped)
- 1 Red Pepper
- 1 Yellow Pepper
- 8 Closed Cup Mushrooms
- 400 g Tinned tomatoes
- 1 tsp Cumin
- 1 tsp Yeast Extract
- 400 g Kidney Beans (drained and rinsed)
- Heat the Olive Oil in a large Saute or Frying Pan.
- Add the Turkey Mince and cook until browned. Remove any excess water the Turkey Mince produces with a spoon.
- Add the Onion and Garlic and cook for a couple of minutes.
- Add the Peppers and Mushrooms and cook for a couple of minutes.
- Sprinkle the Chicken Stock Cube over the mixture and cook until the stock cube dissolves.
- Add the Tinned Tomatoes, Cumin and Chilli Flakes.
- Bring to the boil and add the Yeast Extract and Honey. Cook until they are combined well in the mixture.
- Simmer for 10 minutes then add the Kidney Beans.
- Continue simmering for another 10 minutes, until the liquid is reduced, so that it just coats the Turkey Mince and vegetables.