Chilli con carne is one of my favorite tex-mex dishes. I used to enjoy this one with everything it came with, the fatty sauce, the crunchy tortillas and the mess I made while eating it 🙂
But now I trusted my guts that I can prepare a low fat version that I can be proud of. The result it’s a family size meal or it divided in tupperware containers and enjoyed during lunch at work.
Servings: 4
Calories: 460kcal
Ingredients
- 650 g lean beef cut minced
- 400 g canned tomatoes chopped
- 240 g canned kidney beans
- 70 g sweet pepper paste
- 50 g canned corn
- 4 yellow bell peppers
- 3 garlic cloves
- 1 red onion
- 1 small pepper
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp paprika
- 1 tsp sriracha sauce
- 1 beef stock cube
- 100 ml water
- 400 g basmati rice
- 4 tbsp low fat greek yogurt 2% fat
Instructions
Preparation
- First prepare the vegetables: peel and finely chop the onion, peel and finely slice the garlic cloves and dice the small pepper.
- Heat a deep pan on medium heat, then add the onion and the garlic. Stir for one minute then add the minced meat and the diced pepper.
- Add de seasoning: the ground cumin, the salt, the paprika, the pepper paste and the sriracha sauce.
- Cook the meat on high heat until it changed its color evenly.
- Add the canned tomatoes, the water, crumble the beef stock cube in the pan and mix thoroughly.
- Reduce the heat and leave to simmer for 30 minutes. Stir from time to time. In the end you should have a thick composition.
- Drain the kidney beans and add them to the pan. Do the same with the corn.
- Put the lid on, turn off the heat and leave to rest until the bell peppers are ready.
- Preheat the oven at 190C.
- Cut the peppers in halves and gently take out the seeds (the top of the pepper should remain intact).
- Prepare a baking tray with baking paper on it.
- Fill the pepper halves with the meat composition by using a spoon and place them on the baking tray.
- Put the tray in the oven at 190C and bake for 30 minutes.
- Boil the basmati rice with a pinch of salt.
Serving
- Prepare a serving plate and add 2 pepper halves per serving.
- Serve with tablespoon of greek yogurt and 100 g basmati rice.
Notes
- I prefer buying the meat cuts and ask the butcher to mince it for me or I do it myself when I get home if I’m buying the meat from the supermarket. I find that the packed minced meat has a lot of fat and that you don’t know for sure what kind of cut was used.
- When placing the peppers halves on the baking tray, if some of the halves are not sitting upright and they lean on one side, you can ‘help’ them by putting a metal teaspoon or a pork underneath to hold the lower side of the pepper.
