Chilli Con Carne and Salad and Coleslaw (HC)

Ingredients

• 1 tsp olive oil

• 120g (4¼oz) mince, lean (turkey or beef (ground beef))

• ½ onion, diced

• ½ clove of garlic, crushed

• ½ pepper (bell pepper), sliced

• 4 mushrooms, sliced

• ½ tsp cumin seeds

• ½ tsp paprika powder

• ½ tsp chilli powder

• ½ stock cube, low sodium (meat or veg)

• 100g (3½ oz) passata

• 3 tbsp (45ml) red kidney beans (2.25 Aus tbsp -45ml)

• 40g (¼ cup)(1½ oz) brown rice

• 1 tbsp (15ml) of shop bought coleslaw or you can make your own (0.75 Aus tbsp -15ml)

• Side salad of your choice

Instructions:

1. In a frying pan add some olive oil, mince of your choice, onions and garlic.

2. Allow to sauté until mince (turkey or ground beef) has browned then pour off any excess liquid.

3. Now add in peppers (bell peppers) and mushrooms, cook for a further few minutes.

4. Add cumin seeds, paprika powder, chilli powder and crumbled stock cube and ensure everything is coated, then add the passata.

5. Allow to simmer for 10 minutes.

6. Prepare the rice according to the packet.

7. Make the coleslaw if you are making your own.

8. Add in kidney beans to the chilli and cook for a further 5 minutes.

9. Taste test and add more seasoning if necessary.

10. When the rice is ready add to a bowl, top with your chilli and coleslaw then serve with your choice of side salad.

Dinner

Serves: 1

High Carb