When I was pregnant with my 1st child, Austin, I instantly craved chilli. Literally the night my husband and I found out we were pregnant, I made my first batch. I found this odd, since I rarely ate chilli and had never made it before. In hindsight, I believe it was my body’s way of telling me I needed more iron and folic acid. Almost two years and dozens of modifications later, I think I have mastered the art of chilli. It has become a weekly staple in our house and my husband’s favourite dish. I not only enjoy the act of cooking chilli, there is just something about stirring a big pot of savoury goodness on the stove that soothes the soul, but I love that one bowl is equivalent to a balanced meal, loaded with dozens of vitamins and minerals and it means leftovers for tomorrow’s lunch and dinner!
Ingredients (serves 8)
- 1 kilo Extra Lean Beef Mince
- 800g Canned Diced Tomatoes
- 435g Old El Paso Refried Beans
- 1 Onion, Diced
- 2 Zucchini, Diced
- 1 Red Capsicum (Red Bell Pepper), Diced
- 120g Baby Spinach Leaves
- To Taste Worcheshire Sauce
- To Taste Cumin Seeds Ground
- To Taste Paprika Ground
- To Taste Chilli Ground
- To Taste Garlic Salt
- To Taste Bay Leaves
- Optional Topping Low Fat Shredded Cheese
- Optional Topping Low Fat Sour Cream
- Optional Topping Tostado Corn Chips or Tortillas
- Optional Topping Jalapenos
- In a large stock pot, start by browning extra lean beef mince with diced onion. To keep the meat moist, add 1 cup water and several splashes of worcheshire sauce. Then sprinkle meat and onion with generous portion of cumin, paprika, chilli (modify as needed) and garlic salt.
- Once browned, add diced zucchini, capsicum and tomatoes. Sprinkle additional cumin, paprika and chilli to the mix. Allow to simmer for a few minutes then stir in refried beans and baby spinach leaves. Place 2 bay leaves in chilli pot, cover and let simmer for 45 minutes, stirring regularly.
- Portion into bowls, top with low fat shredded cheese, sour cream and jalapenos (optional) and serve with Tostado corn chips or tortilla shells.