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RECIPES DISCOVER NUTRITION VIDEO SUMMER RECIPES

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Floryday

GERMANY UK

Good old chilli con carne

A WINTER WARMER WITH BEANS & CHICKPEAS

GLUTEN-FREE

“This hearty, all-time classic chilli con carne recipe is hard to beat –
delicious! ”

SERVES 6 COOKS IN 1 HOUR 15 MINUTES DIFFICULTY SUPER EASY

Jamie's Ministry of Food, Beef, Minced beef, Cheap & cheerful,

Healthy dinner ideas, Healthy meals

NUTRITION PER SERVING

Calories Fat Saturates Sugars Salt Protein Carbs Fibre

353 14.4g 4.4g 14.8g 1.1g 27.8g 29.8g 8.4g
18% 21% 22% 16% 18% 56% 11% -

OF AN ADULT'S REFERENCE INTAKE

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RECIPE ADAPTED FROM

Jamie's Ministry of Food

BY JAMIE OLIVER

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Ingredients Method
2 medium onions 1. Peel and finely chop the onions, garlic, carrots and celery – don’t worry about the
technique, just chop away until fine. Halve the red peppers, remove the stalks and
2 cloves garlic
seeds and roughly chop.
2 medium carrots
2. Heat 2 tablespoons of oil in a large casserole pan on a medium-high heat, add the
2 sticks celery chopped veg, chilli powder, cumin, cinnamon and a good pinch of sea salt and

2 red peppers black pepper, then cook for 7 minutes, or until softened, stirring regularly.
3. Drain and add the chickpeas and kidney beans, tip in the tomatoes, breaking them
olive oil
up with the back of a spoon, then pour in 1 tin's worth of water. Add the minced
1 heaped teaspoon chilli powder beef, breaking any larger chunks.

1 heaped teaspoon ground cumin 4. Pick the coriander leaves and put aside, then finely chop and add the stalks to the
pan, with the balsamic vinegar. Season with a good pinch of sea salt and black
1 heaped teaspoon ground
pepper.
cinnamon
5. Bring to the boil, then reduce the heat to low and simmer with a lid slightly ajar for
1 x 400 g tin of chickpeas 1 hour, or until slightly thickened and reduced, stirring occasionally.

1 x 400 g tin of red kidney beans
2 x 400 g tin of chopped tomatoes
500 g quality minced beef
6. Serve up with flu"y rice or couscous, a hunk of crusty bread, or over a jacket
potato, with some yoghurt, guacamole, and wedges of lime on the side for
squeezing over. Sprinkle over the reserved coriander, and some fresh chilli, if you
like, then tuck in.

½ a bunch of fresh coriander (15g)

2 tablespoons balsamic vinegar

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per serving
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