Healthy Chilli Con Carne For 2

2
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian. This recipe can easily be doubled for 4 or more."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (458.3 g)
  • Calories 968.6
  • Total Fat - 46.8 g
  • Saturated Fat - 10.9 g
  • Cholesterol - 193.1 mg
  • Sodium - 181.9 mg
  • Total Carbohydrate - 78.6 g
  • Dietary Fiber - 20.1 g
  • Sugars - 7.7 g
  • Protein - 62.4 g
  • Calcium - 213.9 mg
  • Iron - 11.2 mg
  • Vitamin C - 19.9 mg
  • Thiamin - 1.3 mg

Step 1

Heat the oil in a large heavy-based pan over medium-high heat and add onion and celery, and cook, stirring, for 1-2 minutes and then add mince and cook, breaking up any large pieces with a wooden spoon, for 4 minutes and now add the spice mix and cumin and season well.

Step 2

Stir in lentils and tomato and add 180ml (3/4 cup) water and bring mixture to the boil and then reduce heat and simmer, uncovered, for 10 minutes or until the lentils are cooked and mixture has thickened.

Step 3

Stir through the capsicum and beans, and cook for 1-2 minutes and then stir through half the coriander and half the chilli.

Step 4

Divide chilli con carne among serving bowls and scatter with the remaining coriander and chilli and serve with yoghurt, if using.

Tips & Variations


No special items needed.

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