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Heart Healthy Chilli Con Carne

Ingredients

1 red pepper
1 yellow pepper
1 clove of garlic
1 onion
1 tablespoon olive oil
240g of lean minced beef
1 teaspoon paprika
1 teaspoon garlic
2 teaspoons ground cumin
1 teaspoon chilli flakes
1 tablespoon tomato puree
1 x 400g tin chopped tomatoes
500ml low-salt beef stock
200g of dried red lentils
1 x 400g tin kidney beans
1 x 400g tin black beans
Freshly ground black pepper

Serving suggestions (optional):
Brown basmati rice
Dollop of low-fat natural yogurt
Sprinkle of low-fat cheddar cheese
Freshly chopped coriander leaves

Method

 

  1. Finely chop the peppers, garlic and onion.

  2. Heat the oil in a large heavy-based pan until very hot. Add the beef and cook for 4 to 5 minutes until well browned, tossing occasionally. Remove with a slotted spoon, leaving the oil behind in the pan, and place the beef on a plate. Set aside.

  3. Add the peppers, garlic and onion to the pan with the chilli flakes and cumin. Fry gently for 8 – 10 minutes, stirring from time to time. Return the beef to the pan and add the tomato puree, chopped tomatoes, stock and red lentils. Drain and rinse the beans using a sieve and add them to the pan. Season with black pepper and bring to the boil, then reduce the heat and simmer on a low heat, uncovered, for 30 minutes. If needed, add a little water to loosen the sauce.

  4. If serving with rice, cook the rice now according to the instructions on the packet.

  5. Ladle the chilli con carne into shallow bowls with a side of rice, and garnish with the yogurt, cheese and coriander leaves.

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Winter Warmers
Hearty Meals to Keep You Cozy
Cold weather calls for comfort food, and we have 2 delicious recipes that will warm you up from the inside out! These meals are easy to make, packed with goodness, and perfect for batch cooking.


Come along to the Hub on Thursday 20th to try some.


 

 

 

 

 

 

 

 

 

 

 

Potato and Chickpea Curry
1 tbsp olive oil 1 onion
chopped 2 cloves garlic minced
1 tbsp grated ginger
2 tsp cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
1/2 tsp chili powder (optional)
1 tbsp curry powder
4 medium potatoes
diced 1 tin (400g) chickpeas, drained and rinsed
1 tin (400g) chopped tomatoes
200ml coconut milk
Salt and pepper to taste
Method:
1. Heat olive oil in a large pan over medium heat. Add the chopped onion and cook for 5 minutes until softened. Stir in garlic and ginger, cooking for another minute until soft.
2. Sprinkle cumin, coriander, turmeric, garam masala, and chili powder into the pan. (you can aslo use your favourite curry spice mix) Cook for 1-2 minutes, stirring frequently to release the flavours.
3. Add diced potatoes and chopped tomatoes (with their juice). Stir well to coat the potatoes in the spices. Pour in a little water if needed to help the potatoes cook. Cover the pan and simmer for 10-15 minutes until the potatoes are tender. 
4. Stir in the chickpeas and coconut milk. Simmer uncovered for another 10 minutes, allowing the curry to thicken. Season with salt and pepper to taste
5. Garnish with fresh coriander and serve with basmati rice or naan bread.

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