The Home Economics Bit
Did you know?
It is recommeded to rinse canned kidney (and other) beans before adding them to your dish. Rinsing the beans helps to reduce the sodium content (if the beans have been canned in brine), remove excess starch and helps to improve the overall flavour.
Gluten Free Chilli Con Carne
- 1 medium onion diced
- 2 garlic cloves crushed
- 1 red pepper diced
- 1 yellow pepper diced
- 1 tbsp rapeseed oil
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp cinnamon
- 1 400g tin of chilli beans I use Bachelors, labelled gluten free
- 1 400g tin of red kidney beans
- 2 400g tins of chopped tomatoes
- 500 g lean steak mince
- Salt and pepper to season
- Fresh coriander chopped, to garnish
- 1 tsp dried chilli flakes to garnish
- Sliced avocado to serve
- Sour cream to serve
- Boiled rice to serve
- Prepare vegetables.
- Heat a large pan over a medium-high heat. Once hot, add 1 tbsp rapeseed oil.
- Add the diced vegetables, chilli powder, cumin, cinnamon, paprika, salt and pepper. Cook for 5 mins, or until the vegetables have softened.
- Add the mince and cook for 2-3 minutes, until just browned.
- Meanwhile, drain and rinse the tinned kidney beans.
- Add the tinned tomatoes, kidney beans and chilli beans to the pan, along with 150ml water.
- Bring to the boil, then reduce the heat to low and simmer for 30-40 minutes (until the sauce has reduced and thickened), stirring occasionally.
- Taste and season, if required.
- Serve with boiled rice, sliced avocado and a generous dollop of sour cream.
- Garnish with chopped fresh coriander and some dried chilli flakes.