Healthy Mexican Chilli

Another addition to my blog of ‘sometimes you just want something quick and tasty’, and that’s what this is: healthy food that’s nutritionally dense, full of the ‘good’ stuff but doesn’t have you slaving over a stove for hours, leaving you wishing that you had indeed, just reached for the phone armed with a take out menu.

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In the images, I took a portion of the chilli and turned it into a low carb Mexican Shepherd’s Pie by adding a simple cauliflower, cheddar and chive mash, and baking in the oven until browned and bubbling. It was delicious!

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I made a batch of this and portioned it out, but it can also be made easily into a single serving size – just divide each ingredient by 4!

Ingredients:

  • coconut oil, or spray oil
  • 200g (2 medium) red onion, diced
  • 200g (5 sticks) celery, chopped
  • 1 large red chilli, chopped
  • 500g packet 5% fat beef mince
  • 1 tsp ground cumin
  • 2 tsp garlic powder
  • 3 tsp smoked paprika
  • 400g carton of passata or chopped tomatoes
  • 1 beef stock gel cube
  • 2 tsp Worcestershire sauce
  • 1 tsp cacao powder (opt)
  • 1 tsp brown sugar alternative (or muscovado/brown sugar)
  • 1 small can (120g) kidney beans, drained
  • small bunch (roughly 10 sprigs) coriander, chopped (opt) plus extra to garnish

Directions:

  1. Prepare the vegetables and get everything ready to go.
  2. Heat a non stick frying pan with a few squirts of spray oil or a little coconut oil. Add the onion and celery with a pinch of salt (this simply helps release water from the veg so they cook quicker), and fry until softened. Adding a splash of water also helps speed up the process.
  3. Add the chopped chilli, beef mince and the spices and cook until browned. Add the passata (or chopped tomatoes), beef stock, Worcestershire sauce, cacao powder (if using) and sugar with a glug of hot water, stir to combine it all together and allow to simmer for 5 minutes. Tip in the drained kidney beans and simmer for another 5 minutes. Taste and adjust the seasoning to your liking and stir in the chopped coriander.
  4.  Serve and garnish with extra coriander if desired.

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