Beef and Bean Chili
(serves 4)
What you need:
• 1 large onion
- diced
• 600grams Minced beef
• 1 x 400g cans of red kidney beans
• 6 large tomatoes
- or 1 x 400gm can of diced tomatoes
• 4 large mushrooms – diced
• 1 green capsicum
- diced
• 1/2 tsp ground cumin
• 1 tsp mild curry powder (Ayam brand is nice)
• 1 tsp paprika
• 1/2 tsp chili flakes
• 1 Tbs Olive oil
• 2 Tbs of tomato paste
• 1 handful dried dulse seaweed
• 1 cup dried red lentils, or yellow split peas – rinsed (Optional)
• Salt & pepper to taste
• 1 cup of water or stock
• 1 spring onion for garnish
• ½ cup chopped continental Parsley for garnish
What you do :
Heat up olive oil in the pan and add the onions, some salt, pepper and the curry powder, cumin and paprika, cooked for a few minutes then add the beef and brown for around 5 minutes. Rinse the kidney beans, throw them in with the tomatoes, and the rest of the veggies, seaweed, chili flakes and the water/stock.
Then add the tomato paste and simmer for 15mins.
* Optional – you can thrown in 1 cup of dried red lentils (rinse first), this helps to thicken the chili, and adds extra fibre and protein.
Give it a good stir and let it cook for a further 15 -30mins
Serve hot and garnish with chopped spring onion and parsley.
Serve with 1 cup of steamed greens. Or you can put through some greens at the end, like silver beet (as in the picture).
* Great to freeze in individual portions
