The lovely Chilli Con Carne is such a delight to cook and eat. So much Mexican food is quick and easy and tasty.
It can be enjoyed on those lovely summer afternoons or as a quick dinner with the family when you would rather relax.
It can be served with tacos, light sour cream and an easy garden salad (iceberg lettuce chopped, cherry tomatoes, pine nuts, few slices of Gruyère or brie or camembert, spanish onion sliced (the purple one), grated carrot (optional) and dressed with either balsamic vinegar or a creamy ranche gourmet style dressing (Beerenberg is tasty).
Vegetarian or non-Vegetarian Chilli Con Carne
2 tablespoons of Olive Oil
1 onion (chopped)
1 green capsicum or pepper (chopped)
500 grams of vegetarian mince or organic lean mince or turkey mince
2 cloves of garlic (crushed)
1 can of tomato puree (approx. 300 grams)
1 teaspoon of cumin
1 teaspoon of cayenne pepper
2 teaspoons of chilli (moderate this to your liking some people like it mild, others hot – 2 teaspoons gives a medium heat)
1 teaspoon of oregano
Himalayan crystal salt (pinch)
2 tins of organic cooked kidney beans
Take out a frying pan. Heat the oil, add in the chopped onion and wait until it is brown stirring constantly, then add the capsicum, turn heat down a little and cook both until soft. Then add the vegetarian mince or lean mince or turkey mince. Cook until brown on medium heat. Then add all the herbs and the tomato puree. Reduce the heat cover the pan and simmer for about 20 minutes stirring occasionally. Once completed drain the tins of kidney beans wash and pour in and mix throughout the dish.
Serve with taco shells or burritos, lite sour cream and a garden salad.