(Recipe serves 4)
- 1 tsp coconut oil
- 1 onion, diced
- 4 garlic cloves, chopped
- 2 red chillies, sliced
- 500g 5% fat beef mince
- 4 sprigs rosemary, leaves picked and roughly chopped
- 1 tsp ground cumin
- 2 tsp smoked paprika
- 1/4 tsp cinnamon
- 1 tsp garlic powder
- Good pinch of sea salt and black pepper
- 350g passata (my favourite passata is Cirio Passata Rustica, the only ingredient is tomatoes so there aren’t any additives or preservative!)
- 400ml rich beef stock (I use 1 stock cube to 400ml water)
- 250g chestnut mushrooms, sliced
- A few splashes of Worcestershire sauce
- Tin of mixed beans – don’t drain the beans, the water the beans are in will thicken the chilli!
- 2 avocados, sliced
- Start by frying the onion in the coconut oil over a medium-low heat. Fry for 5 minutes till softened then add the garlic and chilli. Cook these for a further minute then add the mince and turn the heat up to brown the mince.
- Fry this, stirring regularly, for 2 minutes before adding the rosemary, cumin, smoked paprika, cinnamon, garlic powder, salt and pepper. Give this a good stir and let the mince soak up the spices.
- Now put in your passata, beef stock, mushrooms and a few splashes of Worcestershire sauce.
- Let the chilli simmer for 5 minutes then add the beans and simmer for a further 5-10 minutes, until the beans and mushrooms are cooked, and the consistency of the chilli is right for you – I love my chilli thicker so the longer I let it simmer the better, slowly the passata you used will thicken so no need to add tomato puree!
- Serve up nice and hot with half an avocado per serving to get those healthy fats – alternatively, serve with rice or pasta for some more carbohydrates!
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