Chilli and Salad.
We have a feeling that most people love a good chilli con carne - it is a classic dish. However, if you’re looking to reduce your carb intake, eat a little healthier or simply want to try your favourite dish, but with a new twist, give this recipe a try. We guarantee that it’s just as tasty as your old favourite, but the recipe swaps rice for a homemade salad - making this meal a lighter, healthier version.
RECIPE
Makes: Enough for two
Time to Make: 20 minutes
Difficulty Rating: Quick and easy
INGREDIENTS
Beef Mince 500g
Kidney Beans in Chilli Sauce 1 tin
Tinned Tomatoes 1 tin
Onion 1
Mushrooms 200g
Peppers 2
Chilli flakes 1 tsp (add more if you like it more spicy)
Nutmeg 1 tsp
2 big handfuls each to serve Salad Veg (Tomato, onion, lettuce, cucumber, avocado – or whatever you prefer really)
Balsamic vinegar 1 tbsp each to serve
METHOD
Soften the onions with the beef mince before adding the rest of the mushrooms, peppers, beans and tomatoes
Season with chilli and nutmeg, adding a little more water if necessary
Simmer until the veg is soft and the meat cooked. Meanwhile, prepare your salad vegetables as you prefer, and top with the balsamic
Serve on balsamic dressed salad and enjoy!