One of my family's favourite comfort foods is a warming bowl of homemade chilli con carne. My version of this family favourite contains lots of veggies and is mildly spiced, making it both nutritious and suitable children and adults, as well as gluten and non-gluten eaters, alike.
1400g tin of chilli beansI use Bachelors, labelled gluten free
1400g tin of red kidney beans
2400g tins of chopped tomatoes
500glean steak mince
Salt and pepperto season
Fresh corianderchopped, to garnish
1tspdried chilli flakesto garnish
Sliced avocadoto serve
Sour creamto serve
Boiled riceto serve
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.
Take care when choosing dried herbs and spices, as many have been handled/produced in the same preparation areas as gluten-containing ingredients. Always check the label for a 'May Contain' before purchase.
Keyword family meals, gluten free, gluten free chilli con carne