Chilli Con Carne

Serves: 2

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  • 1 Packet Slendier Organic Konjac Rice style
  • 250 Grams Lean beef mince
  • 1 Small brown onion diced
  • 30 Grams diced red capsicum
  • 1 Small carrot diced
  • 1 Clove Garlic clove crushed
  • 1 Teaspoons paprika
  • 1 Teaspoon Chilli powder
  • 125 Grams crushed tomatoes
  • 50 Grams Canned kidney beans
  • 1 Teaspoon vegetable oil
  • 1 Small red chilli finely chopped
  • Rice

  • Directions

    1. Add 2 tablespoons low fat yogurt for a creamy taste
    2. Prepare Slendier Organic Konjac Rice style as per instructions on pack and set aside
    3. Heat oil in a large saucepan over medium heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned
    4. Add onion, capsicums, diced carrots, garlic and chopped chilli. Cook for 5 to 6 minutes or until vegetables are soft. Add chilli powder. Cook, stirring, for 1 minute or until fragrant
    5. Add tomatoes and 1 cup cold water. Bring to the boil. Reduce heat and simmer, partially covered, for 30 minutes or until sauce has reduced slightly.
    6. Add beans. Cook for 15 minutes or until beans are soft and sauce has thickened.
    7. Serve with prepared Slendier Organic Konjac rice style and natural yogurt

    Chilli con carne is a favourite in every household and, when made using lean beef and konjac rice, there’s no reason not to enjoy it. A slightly spicy filler that’s high on flavour and low in salt, this classic wholesome dish is just 298 calories.

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