10 minutes preparation
Tarantella Chilli Con Carne
1 hour cooking
Serves: 4
Ingredients:
- 2tbsp olive oil
- 450g lean minced beef
- 1 onion, chopped
- 1tsp hot chilli powder
- 1tsp ground cumin
- 3tbsp Tarantella Organic Tomato Paste
- 300ml hot vegetable stock
- 1 x 400g tin Tarantella Organic Chopped Tomatoes
- 400g red kidney beans, drained and rinsed
- 40g coriander, chopped, plus extra, to garnish
- Salt and pepper, to season
Method:
- Heat a tablespoon of olive oil in a large non-stick pan and fry the beef for 10 minutes until well browned, stirring well as you go to break up any lumps. Remove the meat from the pan with a slotted spoon and set aside.
- Add the remaining oil to the pan, then fry the onion until soft and golden.
- Add the spices to the onion and fry for a minute, then return the browned beef mince to the pan.
- Add the tomato paste, stock and tomatoes. Bring to the boil, then reduce to a simmer. Continue to bubble gently, uncovered, for 35 to 40 minutes.
- Five minutes before you're ready to serve, stir in the kidney beans and the coriander, then season and simmer for five minutes.
- Serve with rice.
Recipe courtesy of Tarantella.
Tagged in Recipes