Low-Carb Chilli Con Carne

Ingredients: (Makes 5)

Olive Oil 1 tbsp
Cherry Tomato 300g or 10.5oz
Olive Oil 1 tsp
Salt pinch
Lean Beef Mince 500g or 17oz
Onion 1 large
Garlic 3 cloves
Green Pepper 2
Coriander 1 tbsp, chopped
Green Chilli 1
Spices Paprika, Cumin, Coriander 2 tbsp
Dark Chocolate 2 squares
Guac 1 avocado, 1 green chilli, 1 garlic clove,
1 tbsp coriander, 1/4 red onion, juice of 1
lime.
Beef Stock 700ml or 23.6fl oz
Kidney Beans 1 tin

Instructions:

Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced white onion
and minced garlic. Sauté until the onion is translucent, about 5-7 minutes. Add the
paprika, ground cumin, and ground coriander, stirring to coat the onions and
garlic with the spices. Cook for an additional minute until fragrant. Add the diced
green peppers and cook for 2-3 minutes. Return the browned mince to the pot,
mixing well with the onion and pepper mixture. Pour in the tinned whole tomatoes,
breaking them up slightly with a spoon, and add the dark chocolate squares. Stir
to combine. Add the beef stock and bring to a simmer. Cover and cook on low
heat for 2-3 hours, stirring occasionally. If the sauce is too thin, add 1 tsp cornflour
to thicken. After 1.5 hours, add the kidney beans and continue to simmer until the
sauce has thickened and the flavors have melded.

In a bowl, combine the diced cherry tomatoes, a drizzle of olive oil, a pinch of salt,
chopped coriander, and finely diced green chilli or jalapeno. Mix well and set aside.
Mash the avocado in a bowl, then mix in the diced chillli, minced garlic, chopped
coriander, diced onion, and lime juice. Stir until well combined and season with salt
to taste.

Spoon the Chilli Con Carne into bowls and top with a dollop of yogurt. Serve with
the fresh salsa and guacamole on the side.

Nutrition Facts: