Chilli Con Carne

Yes, that delicious looking bowl of chilli is basking in morning sunlight. ☀️

We had friends over for dinner last night. We ate in the garden, we had a fire, the kids played on the tramp and the air was balmy.

I had too many glasses of wine to post last night and I forgot to photograph the chilli for our cook book!

So, after our pancakes this morning I plated up the chilli for this pic. Liam walked out as I was dishing up and gave me a raised eyebrow. 😄

This is an easy meal packed with nutrients and if you serve fresh chilli on the side, there’s no complaining from the kids that it’s too spicy.

Ingredients

1 tbsp olive oil

2 onions, diced

3 cloves of garlic, finely grated

1 capsicum, diced

1 large carrot, diced

1 tin tomatoes

1 can kidney beans

1 can black beans

1 cup soy protein (Found at the supermarket in the health food isle. Cook according to packet instructions).

3 blocks of frozen spinach (if using fresh, chop finely)

1/2 tsp nacho mix

1/2 tbsp smoked paprika

1 beef stock cube

1/2 tsp corn flour

1-2 cups water

1 tsp soy sauce

1 tsp liquid smoke (A squeeze of smokey BBQ sauce will do if you don’t have liquid smoke).

1/2 squeeze of lime

Salt & pepper to taste

In a deep-dish pan, heat the oil and add the onion, garlic, capsicum & carrot. Cook on low heat for 25 minutes.

Add the tinned tomatoes and cook down (‘reduce’ if you’re fancy) for 15 min.

Add the nacho mix, smoked paprika, beef stock, corn flour and mix well, frying for another few minutes.

Add the kidney beans, black beans, soy protein and half of the water.

Simmer for 20 minutes or so. If it’s looking too dry at any point, add a little more water.

Add the soy sauce, liquid smoke, spinach and continue to simmer until the spinach is thawed.

Add a squeeze of lime & salt and pepper to taste.

Serve with basmati rice and top with coriander.

Finely chop fresh chilli for guests to add themselves.