Chilli Con Carne – one of the most versatile dishes there is. Have it with rice, on a jacket potato, on chips, in a burrito, with salad…the list goes on. We always batch cook this and have portions in the freezer for a panic lunch prep, or a quick comforting dinner. Chilli cheese chips is a favourite in our house!
Usually, I’d screw my face up at something like this – chilli con carne should ALWAYS be made with beef…or so I thought. Swapping the beef for mushrooms in this was a welcome change – not only making it even cheaper, but also a great way to get some more veggies into your dinner! You dice the mushrooms up finely so I’m sure you’d even be able to trick the veggies haters into loving this!
1 onion (finely diced)
2 cloves of garlic (finely diced)
1 tbsp cumin
1tbsp ground coriander
1 tsp chilli powder (if you’re not a fan of spice go for 1/2)
2 tsp paprika
1 packet of mushrooms diced
2 carrots grated
1 tin chopped tomatoes
1 tin of kidney beans
- Start by heating a little oil in a pan and adding the coriander, paprika, cumin and chilli powder and stir through to make a paste with a pinch of salt – leave to cook for 2 minutes
- Add in the onion and garlic and cook through until soft (you may want to add in a tbsp of hot water to stop them burning)
- Next, add in the mushrooms and carrot and leave for a few minutes before adding in the chopped tomatoes, kidney beans and half a tin of water – leave to simmer for a minimum of 30mins / until reduced. Season to taste.
- Serve with rice, guac & soured cream!
This is a dish that tastes even better the following day – I really recommend batch cooking this and mixing it up with how you serve it!