Cheesy Chilli Con Carne

Prep: 10 mins

Cook: 60 mins

This recipe, from Derval O'Rourke, makes for a great dinner to be kept in portions in the freezer - perect for those days when you are too busy to cook.

Coconut oil

Olive oil

2 onions, finely chopped

4 garlic cloves, crushed

1 chilli, finely chopped

2 tsp paprika

800g lean minced beef

2 × 400g tins of chopped tomatoes

Handful of cherry tomatoes, halved

2 celery sticks, finely chopped

1 red pepper, chopped

1 yellow pepper, chopped

500ml beef stock

5 tbsp tomato purée

400g tin of kidney beans, drained and rinsed

Salt and pepper

125g grated Cheddar cheese

250g natural yogurt

Handful of chives, chopped

Handful of coriander leaves

Brown rice, to serve

Heat a tablespoon of coconut oil in a large pan over a medium heat.

Add the onions and cook for 5 minutes, until softened.

Add the garlic, chilli and paprika and cook for 5 minutes, stirring frequently.

Heat a tablespoon of olive oil in another large pan over a medium heat. Add the beef and cook for about 5 minutes, until golden brown. Use a slotted spoon to remove the cooked mince, discarding the fat in the pan.

Place the cooked mince into the pan with the onions.

Add the chopped tomatoes, cherry tomatoes, celery, peppers, stock and tomato purée, and stir well.

Simmer, uncovered, for 30 minutes. Stir in the kidney beans and cook for 10 minutes.

Meanwhile, mix the yogurt and chives in a medium bowl, and set aside.

When you are ready to serve, ladle the chilli into bowls and top each portion with a tablespoon of the yogurt, chives and cheese. Sprinkle over the coriander. Serve with brown rice.

Serves
5

Preparation Time
10 minutes

Cooking Time
60 minutes

Main ingredients
Dairy, Beans, Cheese, Vegetables, Rice, Oil, Chilli, Stock/Broth, Garlic

Recipe Type
Dinner

Level of Difficulty
Medium