Gluten Free Chilli Con Carne
  • Cooking Time: 1 hour
  • Servings: 4
  • Preparation Time: 25 minutes
  • 350 g extra lean beef mince
  • 1 tablespoon mild chilli powder (or to taste!)
  • 1 teaspoon ground coriander
  • 1 onion
  • 2 garlic cloves, crushed
  • 175 g carrots, diced as finely as you can be bothered to
  • 100 g button mushrooms, quartered
  • 100 ml red wine
  • 400 g can chopped tomatoes
  • 2 tablespoon tomato puree
  • 300 ml gluten free beef stock
  • 410 g can of red kidney beans, drained and rinsed
  • salt and pepper
  • 2 tablespoons chopped fresh parsley to garnish (optional)
  1. Heat a large non stick saucepan, add mince and dry fry for 2-3 minutes until mince is browned. Add chilli powder, ground coriander, onion, garlic, carrots and mushrooms and stir well. Cook, stirring for 5 minutes.
  2. Pour in wine, chopped tomatoes, tomato puree and stock, season, stir well and bring to the boil. Reduce the heat and simmer, stirring from time to time, for 1 hour
  3. About 5 minutes from end, stir in the kidney beans and heat through.
  4. Sprinkle with parsley and serve
This is an old favourite. it is lower fat and full of iron. It freezes well, although the kidney beans can lose their texture. This is from a favourite weight watchers book "The time to eat"