This is one of my favourite dinners and is always a crowd pleaser. I love spicy food and so does your metabolism getting an extra little boost from it. In this recipe I like to swap out at least half the amount of mince you would normally use and swap in some chickpeas and cannellini beans. Although a great source of both iron and vitamin b12, red meat is something many of us should consider cutting down on with studies demonstrating a possible link between excessive consumption and bowl cancer. In addition, both red and processed meats are often high in saturated fat which we all know isn't great for our cholesterol levels and heart health. Substituting some of the mince for the beans and chickpeas also brings a nutty flavour and adds texture to this old favourite. The beans and chickpeas in this recipe are great low-GI options and a good source of protein that will keep you feeling fuller for longer too! Ready in under 30minutes, you can't go wrong!
For the Chilli (feeds 4)
- About a 125g of 95% lean mince
- 1 onion
- 1 packet of chilli spice mix (I like the Old El Paso one)
- 1 tin of chopped tomatoes
- 1 tin of chickpeas
- 1 tin of cannellini beans
- 1 tin of kidney beans
- 1 red chilli
To top with;
- 1 ripe avocado
- 1 lime
- 2 tomatoes
- A handfull of fresh coriander
- 1 red chilli
Start by dicing the onion and then in a large pan fry it in a little oil until it starts to soften. Then add in the mince and brown together with the onion. Cover the contents of the pan with the spice mix and make sure it is all evenly coated. Next add in the tin of tomatoes and cook for about 10 minutes before adding in the drained chickpeas, cannellini beans and kidney beans. Have a taste and if it's not hot enough for you, you can add in a finely sliced red chilli (seeds included). Leave that on a low heat while you prepare the salsa.
Roughly dice the tomatoes and chop up an avocado. Throw them into a bowl together and then add a sliced chilli-remember the smaller in size the hotter they are so choose according to taste! Add in about a teaspoon of chopped coriander and the juice of half a lime, bash around and season with salt and pepper to taste.
I like to serve the chilli on wholegrain rice but it's so hearty you could easily eat it on it's own. Drizzle on some natural yoghurt to tame down anything that's too spicy and demolish immediately. Enjoy!