Mexican Chilli Bowl!
500g Beef mince
2 onions, finely chopped
4 carrots, diced
2 garlic cloves, minced
0.5 tsp ground cumin
1 tsp chilli flakes
0.5 tsp smoked paprika
2 long green chillies
0.5 cup red wine
1 x 400g can of diced tomatoes
0.5 cup vegetable stock
1 x 400g can of kidney beans, drained
6 medium mushrooms, sliced
Lettuce, cheese, sour cream, salsa, corn chips to serve.
cook mince until brown in pan, remove mince from pan.
Add onions (with some oil) to pan and sauté for 5 mins. Then add carrots and garlic and cook for another 2 minutes. Return meat to pan and continue cooking.
Add cumin, all chilli, paprika, fry for 1 minute.
Add wine and turn up heat, cook for 1 minute to burn off alcohol.
Add canned tomatoes and vegetable stock. Season with pepper (if desired) and cook for a further 10 minutes. Then add kidney beans and mushrooms and simmer for further 10 minutes.
Serve in bowl with lettuce, corn chips, gauc, salsa, cheese and sour cream.
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