A spicy beef dish that is simple and straightforward to make. Add a little fat-free natural yoghurt or creme fraiche when serving if too spicy! *Serve with rice or baked potato and salad for extra carbohydrate if making a pre- or post-training meal. Alternatively, serve with lots of veggies or try making cauliflower rice.
Prep: 20 minutes
Cook: 60 minutes
Serves: 6
Calories: 468 kcals
Carbohydrate: 68 g
Protein: 33 g
Fat: 9 g
INGREDIENTS
2 medium onions, 2 cloves of garlic, 2 red peppers, tbsp. olive oil, 1×400 g tin chickpeas, 1×400 g tin of red kidneys beans in chilli sauce, 2x tins chopped tomatoes, 500 g lean minced beef, 1 heaped teaspoon of chilli powder, 1 heaped teaspoon of ground cumin, 1 heaped teaspoon of ground cinnamon, salt and ground black pepper.
Large potatoes for baking — one per person
PREPARATION
- Heat the oven to 180 degrees and put the potatoes in a baking tray into the oven
- Peel and chop the onion, garlic, carrots, peppers and celery
- Place large casserole pan on medium heat then fry the chopped vegetables in a little olive oil
- Add the chili powder, cumin and cinnamon
- Add a pinch of salt and pepper
- Stir regularly for —5 min
- Add the drained chickpeas and kidney beans
- Add the tinned tomatoes
- Add the minced beef
- Fill an empty tomato tin with water and add to the pan
- Bring to the boil then allow to simmer for around 60 min
- Remove the potatoes from the oven after —60 min — or when they are soft all the way through. Slice open and pour the chilli con carne over the top.
Enjoy!
