Chili Con Carne with a healthy twist. Using quinoa in place of rice or pasta. This is just one example of how to take an old favorite and make it better for you.
2lbs Extra lean ground beef
1 onion finely chopped
1 large can peeled tomatoes
4Tbs tomato paste (no added salt)
2 garlic cloves, pressed
1½Tbs of paprika
2 fresh chili peppers, chopped (optional)
2tsp of ground cumin
1c of cherry tomatoes, sliced
2c of kidney beans
4tsp. of coconut oil
2c quinoa (uncooked)
Directions – cooking the quinoa
Place a saucepan with 4 cups of water over a high heat. Place quinoa in a fine strainer and wash thoroughly to remove any starchy residue. Bring the water to boil. Place rice or quinoa in saucepan and stir. (Add more water if needed) Bring the quinoa to a gentle simmer.
Cover saucepan with a lid and turn the heat down. Keep the lid on until the quinoa is cooked. Be sure not to overcook. Cook for approx.10-20 mins
(depending on the type of quinoa you are using) It should be a creamy smooth texture when ready. Turn off the heat, remove the lid and drain. Fluff the quinoa with a fork and allow to dry for a few minutes.
Directions – Chili Con Carne
Place a pan over a medium heat with a coconut oil in the pan. Place beef mince and onion in the pan and cook until golden brown Add tinned tomatoes, garlic paste, paprika, cumin, cherry tomatoes and kidney beans to the mix. Reduce the heat so that the mix starts to simmer. Stir regularly. Simmer the chili con carne for 10 – 15 mins until the kidney beans begin to soften. When they are soft the meal is ready. Serve on top of cooked quinoa.
*Low carb option: Replace rice/quinoa with 2 cups spinach leaves/zucchini spaghetti/other green veggies.