- 0:10 Prep
- 1:15 Cook
- 4 Servings
- Capable cooks
Here’s a super-smart dish that keeps on giving — a delicious meal one night, with leftovers and a recipe for the next night.
Ingredients
- 2 tablespoons olive oil
- 800g chicken mince
- 2 medium brown onions, finely chopped
- 1 medium red capsicum, diced
- 3 garlic cloves, crushed
- 1 1/2 tablespoons ground cumin
- 1 1/2 tablespoons ground coriander
- 2 x 400g cans red kidney beans, drained, rinsed
- 3 x 400g cans diced tomatoes
- 1 tablespoon dried oregano
- 1 teaspoon dried chilli flakes (optional)
- Steamed white rice, to serve
- Fresh coriander, to serve
Method
- Step 1Heat half the oil in a large, heavy-based saucepan over medium-high heat. Cook mince in 2 batches, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned. Transfer to a bowl.
- Step 2Heat remaining oil in pan. Add onion and capsicum. Cook, stirring, for 5 minutes or until softened. Add garlic, cumin and coriander. Cook, stirring, for 1 minute or until fragrant. Return mince to pan. Stir to coat. Add beans, tomato, oregano, chilli, if using, and 1/2 cup cold water. Cover. Bring to the boil. Reduce heat to low. Simmer for 30 minutes. Remove lid. Simmer for 15 minutes or until sauce has thickened.
- Step 3Serve half the chilli con carne with rice, sprinkled with coriander. Cover and refrigerate remaining chilli con carne.
- High fibre
- High protein
- Low carb
- Lower gi
Nutrition
2598 kj
Energy
29g
Fat Total
7g
Saturated Fat
16g
Fibre
55g
Protein
180mg
Cholesterol
549.98mg
Sodium
13g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
Notes
Serves 4 with leftovers. Use leftovers to make the Chicken burritos for dinner tomorrow night (see related recipe).
Leftovers tips: You can keep leftovers in the fridge or up to 3 days. Store in airtight containers or snap-lock bags.
Leftover Chicken chilli con carne can be frozen in airtight containers or snap-lock bags for up to 3 months. Thaw in the fridge overnight before using
- Author: Lucy Nunes
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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