Okay, so this is one of the ugliest dishes I have ever made. Ha ha… I promise though, that what it lacks in beauty, it makes up in taste 120%. This chili is full of rich flavours, warming spices and nutritious goodness that will make you wish you had prepared more.
This is a recipe for 4 portions. Feel free to double it and freeze or refrigerate for later lunches or dinners. Chili always tastes even better the next day so, in this case, more is better!
Makes 4 portions
200 gram lean braised beef (see below if you prefer to use mince)
1 red onion, finely chopped
1 red pepper, cubed
2 tsp ground cumin
1 tsp paprika powder
1 tsp ground chilis
150 gram brown mushrooms, sliced
1 can whole tomatoes
1 can kidney beans
1 tsp bouillon powder
3 tbsp tomato puree
1/4 cup fresh parsley, chopped
1. Heat a little coconut oil in a large pot and sauté the onion for a few minutes.
2. Add the red pepper and sauté for a few more minutes until slightly tender.
3. Add the cumin, paprika powder and chilis and toast for about 2 minutes to bring out the flavours. Stir continuously to ensure the spices don’t burn.
4. Now add the mushrooms and stir to combine.
5. Add the tomatoes, the kidney beans, the braised beef, the bouillon powder and the tomato puree. Break up the tomatoes with a wooden spoon and let the mixture simmer for about 30 minutes, stirring occasionally.
6. Add the parsley just before finishing the dish.
7. Serve with a green salad, an avocado or some brown rice.
NB: if you prefer to use mince, substitute the braised beef with lean minced beef and add it to the recipe in step 1.