Healthy Chilli Con Carne Recipe

Recently I've been trying to eat clean with fresh ingredients and no added nasties, which means store-bought sauces have been removed from house! Instead, I've taken to Pinterest for healthy versions of our favourites. I'm a huge lover of chilli con carne, whether it be with rice, in a wrap, or with a lovely salad - it is just a yummy dish. I found this recipe on the Southern-In-Law blog and I've edited it to add some extra goodness! This has become a firm favourite in our house because it is tasty and such an easy recipe to whip up.

Ingredients - serves 4

- 250g beef or turkey mince

-1/2 onion chopped (I use frozen to save time!)

-1 medium carrot, grated (with skin on for more nutrients)

-5 mushrooms, chopped

-1 or 2 tomatoes, chopped into chunks (optional to add more freshness)

-1 clove garlic, crushed (I use lazy chopped garlic)

-1/2 tbsp cumin 

-1 tsp oregano

-1 tsp paprika 

-1/4 tsp chilli powder

-1/4 tsp cayenne pepper (add more or less chilli and cayenne depending on how hot you like it)

-2 tins of crushed tomatoes (800g)

-1 tbsp tomato paste (I usually use more!)

- a cube of beef stock powder

-1 bay leaf (optional)

-1 medium can kidney beans, drained and rinsed (about 450g)

1. First cook your mince until browned off, if using turkey mince add the beef stock now to add more flavour. Move your mince to one side of the pan so you can cook your onions. When they start to soften add your spices and garlic and combine. Give that a few minutes then mix the mince and the onions together.

2. Next add your chopped mushrooms, tomatoes and grated carrot. Mix together and leave to cook for a few minutes making sure to stir.

3. Add your tinned chopped tomatoes, tomato paste and beef stock (if you are using beef mince), stir through and bring to the boil. Turn down to a simmer and add your bay leaf. Leave for around 30 minutes to an hour depending on how thick you like it.

4. When it has reached your preferred consistency remove the bay leaf and add your kidney beans and stir through. Leave to cook for around 5/10 minutes longer before serving.

Serving suggestions - I like to eat mine in a baby gem lettuce leaf with a dollop of Greek yoghurt and a sprinkling of cheese. Mmmmmm!

Do you have any good Pinterest recipes you can suggest?! *I left out the mushrooms and kidney beans by accident in my haste to get these pictures done! Oops!