Chilli con Carne

Prep Time: 10 minutes Cook Time: 1 hour Serves: 5 Ingredients:

• coconut oil
• 2 onions, finely chopped
• 4 garlic cloves, crushed
• 1 chilli, finely chopped
• 2 tsp paprika
• 1 ¼ kg lean minced beef
• 2 × 400g tins of chopped tomatoes
• a handful of cherry tomatoes, halved
• 500ml beef stock
• 5 tbsp tomato purée
• 400g tin of kidney beans, drained and rinsed
• salt and pepper
• 250g natural yoghurt
• a handful of chives, chopped
• a handful of coriander leaves
• brown rice, to serve

Method:  

1. Heat a tablespoon of coconut oil in a large pan over a medium heat.
2. Add the onions and cook for 5 minutes, until softened.
3. Add the garlic, chilli and paprika and cook for 5 minutes, stirring frequently.
4. Heat a tablespoon of coconut oil in another large pan over a medium heat.
5. Add the beef and cook for about 5 minutes, until golden brown. Use a slotted spoon to remove the cooked mince, leaving behind the fat in the pan.
6. Place the cooked mince into the pan with the onions.
7. Add the chopped tomatoes, cherry tomatoes, stock and tomato purée and stir well.
8. Simmer, uncovered, for 30 minutes. Stir in the kidney beans and cook for 10 minutes.
9. Meanwhile, mix the yoghurt and chives in a medium bowl and set aside.
10. When you are ready to serve, season the chilli con carne to taste.
11. Ladle it into warmed serving bowls and top each portion with a tablespoon of the yoghurt and chives. Sprinkle over the coriander. Serve with brown rice.