Gluten Free Chilli Con Carne
"Lower calorie version of an old classic"Serves 4 | Prep Time 25 minutes | Cook Time 1 hour
Why I Love This Recipe
This is an old favourite. it is lower fat and full of iron. It freezes well, although the kidney beans can lose their texture. This is from a favourite weight watchers book "The time to eat"
Ingredients You'll Need
350 g extra lean beef mince
1 tablespoon mild chilli powder (or to taste!)
1 teaspoon ground coriander
2 garlic cloves, crushed
175 g carrots, diced as finely as you can be bothered to
100 g button mushrooms, quartered
100 ml red wine
400 g can chopped tomatoes
2 tablespoon tomato puree
300 ml gluten free beef stock
410 g can of red kidney beans, drained and rinsed
salt and pepper
2 tablespoons chopped fresh parsley to garnish (optional)
Heat a large non stick saucepan, add mince and dry fry for 2-3 minutes until mince is browned. Add chilli powder, ground coriander, onion, garlic, carrots and mushrooms and stir well. Cook, stirring for 5 minutes.
Pour in wine, chopped tomatoes, tomato puree and stock, season, stir well and bring to the boil. Reduce the heat and simmer, stirring from time to time, for 1 hour
About 5 minutes from end, stir in the kidney beans and heat through.
Sprinkle with parsley and serve
Pairs Well With
Rice, Rice Noodles, Baked Potato, Mashed potatoes