Think you’ll miss the comfort of a great big pan of chilli on a LCHF diet? Not with this low-carb chilli con carne.
Beef up your meal with extra healthy fats by adding extras like fresh avocado salsa, soured cream and grated Cheddar cheese.
- 500g mince beef
- 2 large red onions, chopped
- 2 red peppers, diced
- 1 green pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon dried chilli flakes
- 2 teaspoon mild chilli powder
- 1 teaspoon cinnamon
- 3 tins plum tomatoes
- 2 tablespoon tomato puree
- Generous handful of Grated cheddar cheese
- Full fat soured cream or Greek yogurt
- Avocado Salsa (see short recipe below)
If you are eating one serving of chilli and freezing the rest, just use 1 avocado, 2 tomatoes and half and onion to make a single serving of salsa.
Ingredients: (for the Salsa)
- 3 ripe avocados
- 8 vine tomatoes, quartered
- Small bunch coriander, stalks chopped, leaves picked
- Small red onion
- Small red chilli, diced
- Juice one lime
- 2 tablespoons olive oil
- Salt and pepper
- Soften chopped red onions in a good glug of olive oil for 4 or 5 minutes over a gentle heat and then add the chopped peppers and garlic.
- Cook for a further 3 minutes.
- Remove vegetables from the pan and add minced beef and cook until browned.
- Return the vegetables to the pan together with tins of tomatoes, spices and tomato puree and mix.
- Bring to the boil briefly then cover and simmer for an hour. Keep checking and stirring to make sure it doesn’t catch on the bottom of the pan. Remove the lid if it needs to thicken at the end of the cooking time.
- To make the salsa, half the avocados and remove the stones. Cube the flesh while still in the skin by cutting criss-cross through the avocado and scoop flesh into the bowl with a spoon.
- Squeeze the juice of half the lime over avocado cubes, add chopped tomatoes, red onion and coriander.
- Season with salt and black pepper.
- Serve chilli with a good grating of cheddar cheese, a big dollop of soured cream and avocado salsa.
Tip: A great recipe to cook and freeze. It means on an extra busy evening you only need to chop some veg, grate some cheese and dinner is served.