A delicious Lower Carb Chilli Con Carne is loaded with grains, legumes and protein. A super filling and hearty lunch option to keep you going all afternoon.
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- Prep 10 MINS
- Cook 50 MINS
- Yields 4
For the Chilli mix
1 tbsp of olive oil
1 large onion, finely chopped
2 cloves garlic, minced
100 g sliced brown mushrooms
500 Coles Extra Lean Mince
1 tsp smoked paprika
1 tsp chilli powder
1 tsp cumin
Dash of Worcestershire sauce
400 g 1 can Coles red kidney beans, drained and rinsed
400 g 1 can Coles diced tomatoes
Salt and pepper to taste
Lower Carb Rice
1/3 cup (55g) Lower Carb Ancient Grains, cooked. (1/3 cup raw = 1 cup, cooked rice)
Lower Carb Ancient Grain Blend
Lower Carb Brown Rice Blend
Lower Carb White Rice Blend
1Pre-cook your rice as per directions on pack.
2To make your Chilli Con Carne, heat a large pan on medium heat and add the olive oil, onion, garlic and mushrooms and cook until onion starts to become translucent and mushrooms start to soften.
3Add the mince into the pan and break it up with wooden spoon. Cook until just brown. This should take approx. 10 mins.
4Add in all remaining ingredients and stir thoroughly. Reduce heat to low and simmer for 30-40 minutes until the sauce thickens.
5Stir through the cooked rice & ensure it's dispursed evenly, then serve with extra cheese on top :)
Macros based on Ancient Grain Blend, but you can use any rice blend.