CHILI CON CARNEwith Brown Rice and Pico de Gallo

A week night dinner totally simple, totally luxe.

COOKING TIME: 35 MIN

CALS 979.4 |  PROT  40.8G  |  CARBS 136.7G  | FAT 39.8G

Rinse the rice and cook using rice water ratio 1:3. Bring to boil, cover and reduce heat. Let simmer for 20 minutes or until all water is absorbed.

1 COOK THE RICE

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Mix the meat well so that the texture becomes even, season with salt and pepper.

4 MIX THE MEAT

3 FRYStart by frying the onions at medium heat with a spoon of oil in a large sauce pan. Cook the onions for 2-3 minutes and then add the peppers. Cook the peppers for 3-4 minutes. Add the gar-lic and chili, stir well and let cook for 1 minute before adding the minced meat.

Serve the chillies separately.

TIPS FOR FUSSY EATERS

Dark chocolate adds a depth in the fla-vor and stabilizes the heat (if you’ve de-cided to keep all the pips in your chilies)

PRO TIP

Mince meat

Red pepper

Red onion

Garlic cloves

Kidney Beans

Red Chili

Crushed tomato

Vegetable stock

Brown rice

Tomato

Spring onion

Green chili

Lime

Coriander

Dark chocolate

Boiling water

INGREDIENTS

350g

1

1

3

170g

1

300g

½ cube

150g

1

20g

1

2

10g

20g

200ml

FOR 2 FOR 3

525g

1

1

4

255g

2

450g

¾ cube

225g

2

30g

1

2

15g

30g

300ml

FOR 4

700g

2

2

5

340g

2

600g

1 cube

300g

3

40g

2

3

20g

40g

400ml

2 CUT AND CHOPCut the peppers into small cubes. Chop the onion, crush the garlic and cut the chili in thin slices (remove white pips if you don’t want a HOT result). Boil water in a kettle.

5 ADDPour in the chopped tomatoes, beans, dark chocolate, boiling water and add the vegetable stock cube. Mix well. Let the chili simmer gently while you pre-pare the pico de gallo.

6 SERVEChop the tomatoes and spring onion, green chili (careful – very hot) and co-riander. Squeeze the lime juice on top and mix everything well. Serve the chili with the brown rice and some pico de gallo on top.