Veggie-Charged Chilli Con Carne with Green Salsa

Earlier this year, I had the opportunity to participate in an ‘Instagram Takeover’ of the I Quit Sugar Instagram account, with fellow Ambassador Elise – who, incidentally, has just recently launched her own blog, Crave Real Food, which is accumulating a delicious collection of low-sugar recipes. We wanted our takeover to focus on the family-friendly side of living low-sugar, real food lifestyles, so we each contributed a couple of ‘family favourite’ recipes. This veggie-charged chilli-con carne first appeared on the IQS recipe collection, but I’m also taking the opportunity to post it here.

I tend to make this in double batches, as it freezes really well and is useful for quick weeknight dinners. In the cooler months, we enjoy it over bowls of rice with cheese (not authentic at all!), and in summer we stuff it into burritos or pile it on top of nachos! We love some buttered corn cobs on the side. It would also be delicious over baked potatoes (including sweet potatoes), in quesadillas, or with fried eggs for breakfast.

Veggie-Charged Chilli Con Carne with Green Salsa

Serves 4, or 6 with side dishes

Note: Spice is a very personal thing – add more or less of the suggested spices to your family’s taste. For a richer tomato flavour, add 1 tbsp tomato paste with the spices.

Chilli Con Carne:

  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 600g beef mince
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika or smoked paprika
  • 1/4 tsp cinnamon
  • 1 tsp salt
  • 1 red chilli, removed and finely chopped (optional)
  • 1 large zucchini, diced
  • 1 red capsicum, diced
  • 2 tomatoes, roughly chopped
  • 1/2 cup (125ml) beef stock
  • 400g tin of kidney beans, drained and rinsed well
  • 1 tbsp coriander stalks, finely chopped
  • 1/2 lime (reserve other half for salsa)

Green Salsa:

  • 1 lebanese cucumber, diced
  • 1 avocado, diced
  • 1/4 cup coriander leaves, finely chopped
  • 1 tbsp extra-virgin olive oil
  • 1/2 lime
  • Pinch salt

1. Heat the olive oil in a large saucepan over medium heat. Add the diced onion and fry for 2–3 minutes until softened. Add the garlic and fry for a further 30 seconds. Add the beef mince and brown, breaking up any lumps with the back of the spoon.

2. Add the cumin, ground coriander, paprika, cinnamon, salt and chilli (if using) and cook, stirring, for 1 minute.

3. Add the zucchini, capsicum, tomatoes and beef stock. Bring to the boil, then reduce the heat to medium-low, cover and simmer for 10–15 minutes, until the tomatoes have collapsed.

4. Add the drained and rinsed kidney beans and coriander stalks, and simmer uncovered for 5–10 minutes until sauce has reduced slightly. Squeeze the fresh lime over the chilli con carne.

5. To make the salsa, combine the cucumber, avocado and coriander leaves in a small bowl. Gently stir through the extra-virgin olive oil and the fresh lime juice.

Veggie-Charged Chilli Con Carne



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