Super Lean Chilli Con Carne
150g Extra Lean Beef Mince 5% fat/ Turkey breast Mince
100g Kidney beans/ black beans
1 can chopped tomatoes/ 1 carton of tomato Passata
5 Medium mushrooms
1 red pepper diced
½ Medium red onion finely diced
1 clove of garlic
1 teaspoon of Paprika
1 teaspoon of cayenne pepper
½ teaspoon of chilli powder
a pinch of Himalayan sea salt
a pinch of ground pepper
2 teaspoons of olive oil/ coconut oil
100g tenderstem broccoli
Start by finely dicing the onion then In a saucepan add the olive oil or coconut oil and put on a medium heat. Chuck in the red onion until the onions soften. Whilst the onions are softening slice the mushroom and the red pepper. Peel the garlic clove and finely slice or use a garlic press.
Add the 150g of extra lean beef mince or turkey breast mince to the saucepan and cook for around 5 minutes until it turns brown for the beef or white for the turkey.
Now add in the pressed garlic, paprika, chilli powder and cayenne pepper and give it a stir. Next drain off the beans in a sieve over the since and run the tap over them, add them to the pan with the sliced mushrooms and the diced red pepper and cook for a few minutes then add the chopped tomatoes or tomato passata. Finally add the Himalayan sea salt and ground pepper, turn the heat down low and let it simmer for around 10 minutes and let all the flavours soak into the meat.
Whilst the chili is simmering steam your broccoli in a steamer, it should only need around 5 minutes.
Serve it up all on a plate and there you have it! A super healthy and tasty chilli con carne.